Amish Raspberry Cream Pies

Raspberry Filling: Heat the 1 cup water and sugar in a large saucepan until the sugar is dissolved.

Combine the cornstarch, salt, 1/4 cup water, and lemon juice until smooth. Add to the saucepan with the sugar. Bring the mixture to a boil and cook, stirring, until it is clear.

Add the raspberry jello and stir to dissolve. Stir in the fresh raspberries and remove from heat. Let cool to room temperature.

Vanilla Filling: Place the 3 cups of milk in a large saucepan and heat to just below the boiling temperature (small bubbles should appear around the edges of the saucepan but the mixture should not be boiling).

Combine the cornstarch, sugar, salt, vanilla, beaten egg yolks, and remaining milk until smooth. Slowly whisk into the scalded milk, stirring constantly until the mixture thickens. Remove from heat and let cool to room temperature.

To assemble the pies: Pour two cups of the vanilla filling into the bottom of each pie shell. Top with 2 cups of the raspberry filling.

Chill until both fillings are set. Serve topped with whipped cream or ice cream.