Das Dutchman Essenhaus Raspberry Cream Pie

This is the very best recipe..I have used the formula when making other fruit pies for a different change of pace...I had this the first time at an Amish restaurant and fell in love with it..begged and finally got the recipe...Hope you enjoy..PASSIVE TIME INCLUDES CHILLING AND COOLING TIMES

• Ready In: 2 hrs 15 mins
• Yields: 2 pies

Ingredients

• RASPBERRY PUDDING

• 1  cup water
• 1  tablespoon cornstarch
• 1⁄4 cup water
• 1 (3 1/2ounce) box raspberry gelatin powder
• 3  cups fresh raspberries
• 1⁄2 cup granulated sugar
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon lemon juice

• VANILLA FILLING

• 1⁄2 cup cornstarch
• 1⁄8 teaspoon salt
• 3  egg yolks
• 3  cups milk, scalded
• 1 1⁄3 cups granulated sugar
• 1  teaspoon vanilla extract
• 1  cup milk

Directions

1. for the RASPBERRY PUDDING.
2. heat the water and sugar.
3. Mix the cornstarch, salt, water and lemon.
4. Add to water, sugar, mixture.
5. Boil until mixture is clear.
6. Add gelatin and stir to dissolve.
7. Add raspberries and cool.
8. for the VANILLA FILLING.
9. place 3 cups of milk in pan.
10. Heat to scalding.
11. Mix cornstarch, sugar, salt, vanilla extract, egg yolks, and 1 cup of milk.
12. Slowly blend into hot milk, stirring constantly until thick.
13. Cool.
14. Pour 2 cups of vanilla filling into each pie shell.
15. Place 2 cups of Raspberry Pudding on top of Vanilla filling.
16. Top with whipped cream.