Raspberry Cream Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| 1 1/2 cup skint milk | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| All purpose flour | 3 Teaspoon | |
| 1 eggyolk, beaten | ||
| 1 tsp low-calorie margarine | ||
| Vanilla extract | 1/2 Teaspoon | |
| Raspberries | 1 Cup (16 tbs) | |
| 2 cup prepared nondairy whipped topping | ||
Directions
Combine skim milk, sugar replacement, salt, and flour in a heavy saucepan.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.
Chill.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.
Chill.
Chef
