Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

raspberry cream pie

(1 rating)
Nancy_Eickenberg avatar
Blue Ribbon Recipe by
Nancy Eickenberg
@Nancy_Eickenberg
Defiance, OH

I tried this pie at a restaurant years ago and fell in love with it. I came up with my own version and recipe.

Blue Ribbon Recipe

This creamy raspberry pie is quick and easy. We're big fans of raspberry, so our taste buds were excited with each bite. The bottom layer is a thick vanilla custard and fantastic on its own. The raspberry layer adds a nice punch of raspberry flavor. Cool Whip is the perfect light topping that brings the whole pie together. Add some fresh raspberries and it brings a plain raspberry cream pie to a dessert fit for a fancy occasion. A sweet summer pie!

— The Test Kitchen @kitchencrew
(1 rating)
yield 8
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For raspberry cream pie

  • 3/4 c
    sugar
  • 1/3 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 2 c
    whole milk
  • 3
    egg yolks, slightly beaten
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla extract
  • pre-baked single pie crust
  • 1 can
    Solo raspberry filling (strain if you don't like seeds, 12 oz)
  • 8 oz
    Cool Whip

How To Make raspberry cream pie

Test Kitchen Tips
We did strain the seeds from the raspberry filling and poured the custard into a bowl to cool instead of leaving it in the pan. A deep-dish pie crust would work for this recipe, too.
  • Pouring milk into the custard.
    1
    In a saucepan, combine the sugar, flour, and salt; gradually stir in the milk. Cook over medium-high heat and stir until bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in a moderate amount of the hot mixture into the yolks. Immediately place hot mixture back on the stove and cook another 2 minutes, stirring constantly.
  • Adding butter and vanilla extract to the custard.
    2
    Remove from the heat. Add the butter and vanilla.
  • Saran Wrap on top of a bowl of custard.
    3
    Place plastic wrap or wax paper directly onto the mixture until cooled.
  • Custard poured into pre-baked pie crust.
    4
    Pour into the pie shell.
  • Raspberry filling spread over the custard.
    5
    Spread the raspberry filling over the vanilla filling.
  • Cool Whip and raspberries on top of the Raspberry Cream Pie.
    6
    Top with Cool Whip and refrigerate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT