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Raspberry Cream Pie

Raspberry Cream Pie
By Pat Lawson on Wednesday, February 12, 2014 at 8:44pm
(Miss Lydia Yoder,Yoder’s Country Cooking)

1 3 oz. pkg. vanilla pie filling
1/2 tsp. vanilla
1 pint frozen black raspberries in syrup
1 T. sugar
1 T. cornstarch
1 T. lemon juice
3/4 c. whipped cream
2 T. powdered sugar
1 9″ pie shell, baked
Prepare pudding according to instructions on package. Stir in vanilla. Pour into pie shell. Refrigerate until firm.
Thaw raspberries and drain, saving juice. Measure juice and if necessary, add water to measure 2/3 cup liquid.
In saucepan, combine sugar and cornstarch; blend in raspberry and lemon juices. Bring to boil, stirring constantly; boil 2 minutes. Fold in drained raspberries and spread over pudding in pie shell. Chill 1 hour. Whip cream with powdered sugar. Spread over raspberries and chill.
NOTE: To use fresh raspberries, crush 1/2 cup raspberries. Add 2 tablespoons sugar and enough water to make 2/3 cup liquid. Fold in 2 cups black raspberries which have been rinsed and drained.

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