Raspberry Cream Pie Recipe
The taste of this raspberry cream pie has played on my mind so much that I seldom go for any another recipe of raspberry cream pie. The raspberry cream pie is made with fruits which can be easily found at any grocery store. Even though raspberry cream pie is a dessert I enjoy snacking on it any time of the day. The secret of this raspberry cream pie recipe is? I am looking for it too. Please try this raspberry cream pie recipe and let me know if you managed to find it.
Ingredients
1 9-inch BASIC ROLLED PIE CRUST prepared and baked in advance
2 cups milk
1 teaspoon vanilla
1/4 cup warmed honey
1/3 cup whole wheat flour
1/4 teaspoon salt
4 egg yolks
1 whole egg
1/4 cup heavy cream, whipped
1 pint fresh raspberries, or 2 10-ounce packages frozen, drained
1/2 cup RED CURRANT GLAZE
Directions
In the top of a double boiler, scald milk.
Add vanilla and honey.
Combine flour and salt.
Blend in a little of the hot milk, then stir mixture into remaining milk.
Place over hot water and cook until thick.
Beat together the egg yolks and whole egg.
Gradually stir in about 1 cup of the milk mixture.
Return to the rest of the milk mixture in the double boiler and continue to cook, stirring constantly, until thick.
Cool.
Fold whipped cream into cooled egg mixture.
Turn into baked pie shell.
Cover with raspberries.
Carefully spoon glaze over berries.
Chill.
Add vanilla and honey.
Combine flour and salt.
Blend in a little of the hot milk, then stir mixture into remaining milk.
Place over hot water and cook until thick.
Beat together the egg yolks and whole egg.
Gradually stir in about 1 cup of the milk mixture.
Return to the rest of the milk mixture in the double boiler and continue to cook, stirring constantly, until thick.
Cool.
Fold whipped cream into cooled egg mixture.
Turn into baked pie shell.
Cover with raspberries.
Carefully spoon glaze over berries.
Chill.
