Raspberry Cream Pies


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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.

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