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Tuesday, August 1, 2017

Raspberry Cream Pie




One (already baked) pie shell  remember to poke the bottom and sides with a fork anytime you bake an empty pie shell.
3/4 cup sugar
1/4 cup cornstarch
3 cups milk
4 eggs
1 Tablespoon margarine
1 1/2 teaspoons vanilla

For filling
combine the sugar and cornstarch in a medium saucepan.  Gradually stir in milk and cook on medium heat until mixture becomes thickened and bubbly.  (Stir continually and make sure that the mixture does not scorch or burn.  Sometimes this happens and I notice darkened pieces that are scraped from the bottom while I stir.   As long as this is not too bad you can strain them out when you pour it in the pie shell.  You just don’t want it to taste scorched.)  Once the mixture is thickened and occasionally bubbles, reduce heat and stir for 2 more minutes.   Then, remove from heat. Separate egg yolks from whites.  (Discard the whites.)  Gradually stir about 1 cup of the hot filling into the yolks.  Return all to saucepan and bring to a gentle boil.  Cook and stir for about 2 more minutes.  Remove from heat and then stir in margarine and vanilla.  Pour through strainer into baked pie shell. This helps remove any small burnt parts or cooked egg.  It removes the little imperfections.  Place pies in the refrigerator to firm and cool for 5-6 hours or overnight before adding topping.  You can make the topping now and place bowl into the refrigerator to cool before adding to pies later. 



For Topping:
1 bag of frozen raspberries, about 3 cups (or if you are lucky enough, use fresh, amazing, picked from the bush, luscious raspberries)
1 cup+ sugar
1 cup reserved rasp. juice (Strained from the bag of thawed raspberries.  I usually only get about 1/2 cup of juice from each bag so just add water to whatever you have to equal 1 cup.  If you are using real raspberries, just crush enough to make 1 cup of juice.)

1/4 cup cornstarch

In a saucepan combine 3/4 cup of the sugar and the cornstarch and mix well.  Stir in the cup of raspberry liquid.  Cook and stir over medium heat until thickened and bubbly.  Cook for about 2 minutes more.  Once it becomes a little transparent and is thickened… remove from heat.

You judge your type of consistency

  After removing from heat, add the remaining sugar and stir until melted.  Add the 3 cups of raspberries and stir until mixed.  With frozen raspberries from the bag, the berries sometimes fall apart but the topping still taste wonderful. Taste the completed mixture.  Depending on your taste and the bitterness of your berries… you may want to add more sugar.

Place into the refrigerator to cool.  Once cooled, spoon enough filling to completely cover pie.



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