Sunday, July 24, 2011

Amish Raspberry Cream Pie

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!
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2 pre-baked pie shells
Vanilla Cream (see below)
1 large container Cool Whip, optional

Vanilla Cream:
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.

1 comment:

  1. we were just in Amish Country in Ohio & I had a piece of Rasp. cream pie...yummy!!!!!! thanks for the recipe...I bought a sleeve of pie filling & will use it this time, but your recipe will make it easy to make my own from now on!

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