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    You are in: Home / Recipes / Raspberry Custard Cream Pie Recipe
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    Raspberry Custard Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    Pugsley53's Note:

    This is the first thing made from the Raspberries in our patch. Summer doesn't officially begin until this pie is made. A smooth and delicious scratch vanilla cream custard topped with sweet raspberries. This recipe comes from our local Dairy Council

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    Ingredients:

    Serves: 10

    Yield:

    Pie

    Units: US | Metric

    Directions:

    1. 1
      Prepare and bake a single pie crust shell. Set aside.
    2. 2
      In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
    3. 3
      Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
    4. 4
      In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
    5. 5
      *If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
    6. 6
      **Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Custard Cream Pie

    Serving Size: 1 (150 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 336.2
     
    Calories from Fat 150
    44%
    Total Fat 16.7 g
    25%
    Saturated Fat 7.8 g
    39%
    Cholesterol 69.2 mg
    23%
    Sodium 175.4 mg
    7%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 3.1 g
    12%
    Sugars 26.7 g
    106%
    Protein 3.6 g
    7%

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