Raspberry Cream Pie Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Pie shell9 inch, baked
 1 1/2 cup skint milk
 Granulated Sugar1/4 Cup (16 tbs)
 Salt1/4 Teaspoon
 All purpose flour3 Teaspoon
 1 eggyolk, beaten
 1 tsp low-calorie margarine
 Vanilla extract1/2 Teaspoon
 Raspberries1 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.
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