Raspberry Cream Pies

Ingredients

Pie Crusts

• 2 baked 9-inch pie crusts

Raspberry Filling

• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 cup water
• 1/4 teaspoon lemon juice
• 1 (3 ounce) box raspberry Jell-O
• 3 cups fresh raspberries

Vanilla Filling

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

Instructions

1. Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear.
2. Add Jell-O and stir to dissolve.
3. Add raspberries and let cool.
4. Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
5. Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup milk.
6. Slowly blend into hot milk, stirring constantly until thick. Cool.
7. Pour 2 cups Vanilla Filling into each pie shell.
8. Place 2 cups Raspberry Filling on top of Vanilla Filling.
9. Serve topped with whipped cream.