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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Fruit:
10 oz pkg (1 1/2 cups) partially thawed frozen raspberries
2 tsp cornstarch
1 tsp sugar
1 (already baked) bottom pie crust
Creamy Part:
1/2 cup sugar
2 tsp flour
1 tsp cornstarch
1/4 tsp salt
1 1/2 cups milk
2 egg yolks slightly beaten
1 tsp butter
1 tsp vanilla
Fruit Part:
2 egg whites
3 tsp sugar
The raspberries should be fully thawed. Drain the raspberries into a measuring cup and if necessary add water to measure 1/2 cup juice.
In a small saucepan, combine cornstarch and sugar, slowly stirring in juice. Cook over low heat, stirring constantly, until thick and clear (it will happen). Remove from heat and add berries.
Combine sugar, flour, cornstarch and salt in a saucepan. Mix with wooden spoon or a heat proof spatula. Blend in milk gradually, then add egg yolks. Add butter. Cook until thick and smooth, stirring constantly and scraping down the sides of the pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping down sides of pan well. Poor hot filling into a prebaked 9 inch pie shell.
Beat egg whites until frothy; add the 3 tbsp of sugar gradually while beating. Beat at highest speed until very stiff peaks form. Fold thickened fruit into the egg whites. Using a spatula, spread evenly over the hot cream filling sealing to the crust on all sides. Bake at 350 for about 25 minutes or until the center appears to be set when wiggled and before the eggs and the fruit start to turn a light brown. Cool before serving.
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FROZEN RASPBERRY CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Fruit:
10 oz pkg (1 1/2 cups) partially thawed frozen raspberries
2 tsp cornstarch
1 tsp sugar
1 (already baked) bottom pie crust
Creamy Part:
1/2 cup sugar
2 tsp flour
1 tsp cornstarch
1/4 tsp salt
1 1/2 cups milk
2 egg yolks slightly beaten
1 tsp butter
1 tsp vanilla
Fruit Part:
2 egg whites
3 tsp sugar
The raspberries should be fully thawed. Drain the raspberries into a measuring cup and if necessary add water to measure 1/2 cup juice.
In a small saucepan, combine cornstarch and sugar, slowly stirring in juice. Cook over low heat, stirring constantly, until thick and clear (it will happen). Remove from heat and add berries.
Combine sugar, flour, cornstarch and salt in a saucepan. Mix with wooden spoon or a heat proof spatula. Blend in milk gradually, then add egg yolks. Add butter. Cook until thick and smooth, stirring constantly and scraping down the sides of the pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping down sides of pan well. Poor hot filling into a prebaked 9 inch pie shell.
Beat egg whites until frothy; add the 3 tbsp of sugar gradually while beating. Beat at highest speed until very stiff peaks form. Fold thickened fruit into the egg whites. Using a spatula, spread evenly over the hot cream filling sealing to the crust on all sides. Bake at 350 for about 25 minutes or until the center appears to be set when wiggled and before the eggs and the fruit start to turn a light brown. Cool before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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