This is one of my all-time favorite pies. You can simplify this recipe by using 2 cans of store-bought raspberry pie filling, although I have provided the recipe (click below on "raspberry pie filling"). I got this recipe from my Amish Aunt "Leo" Lorene although, she makes her own whipping cream while as you can see I opt for Cool Whip. Yeah -- I'm lazy like that - haha. Enjoy!
2 pre-baked pie shells
1 large container Cool Whip, optional
3 C milk, scalded
1/2 C cornstarch
1 1/3 C sugar
1/8 tsp salt
1 tsp vanilla
3 egg yolks
1 C milk
Pour 3 C milk into heavy saucepan or kettle; heat to scalding. In small bowl combine cornstarch, sugar, salt, vanilla, egg yolks and 1 C milk. Slowly blend into hot milk, stirring constantly until thick. Remove from heat and let cool.
Pour 2 C cream into each pie shell. Spread raspberry filling over cream layer. Top with Cool Whip if desired. Refrigerate until ready to serve.