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Das Dutchman Essenhaus Raspberry Cream Pie



  • 2 baked 9-inch pie crusts

Raspberry Pudding

  • 1 cup water
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 small box raspberry gelatin
  • 3 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon lemon juice

Vanilla Filling

  • 1/2 cup cornstarch
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 3 cups milk, scalded
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup milk


  1. 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.
  2. Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
  3. Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup of the milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
  4. 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)

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