Raspberry Pudding: Heat the water and sugar. Mix the cornstarch, salt, water
and lemon. Add to water, sugar mixture. Boil until mixture is clear. Add gelatin
and stir to dissolve. Add raspberries and cool.
Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup of the
milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry
Pudding on top of Vanilla Filling. Top with whipped cream.
Source: Das Dutchman Essenhaus - Middlebury, Indiana (the heart of Amish country)