Raspberry Surprise Pie Recipe
Ingredients
| Raspberries | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 package raspberry jelly powder | ||
| Boiling water | 3/4 Cup (16 tbs) | |
| Pie crust | 1 9 inch, baked | |
| Pastry cream with gelatin | ||
| Gelatin | 1 1/2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Whole egg | 1 | |
| Egg yolk | 1 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Cream | 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Raspberries | 1/2 Cup (16 tbs) | |
Directions
– In a bowl, delicately rnix raspberries and sugar and steep for 2 hours.
– To prepare pasty cream, dissolve gelatin in cold water for 5 minutes, let stand.
– In a saucepan, combine flour and sugar. Add egg and egg yolk. Stir in milk and continue to stir until custard thickens and begins to boil.
– Remove from heat; dissolve gelatin in the custard and add vanilla extract. Cool and pour into pie crust.
– In a saucepan, bring raspberries to boil, cook 30 seconds, and remove from heat.
– To prepare pasty cream, dissolve gelatin in cold water for 5 minutes, let stand.
– In a saucepan, combine flour and sugar. Add egg and egg yolk. Stir in milk and continue to stir until custard thickens and begins to boil.
– Remove from heat; dissolve gelatin in the custard and add vanilla extract. Cool and pour into pie crust.
– In a saucepan, bring raspberries to boil, cook 30 seconds, and remove from heat.
Chef
