Friday, July 17, 2009

Raspberry Cream Pie

Got this recipe from Dairy Farmers of Utah (Becky Low).
It takes some time to prepare, but well worth the work. :)
The cream custard and everything is completely homemade. I'm sure there is a way to make this faster with just a vanilla pudding mixture, but it is oh so good homemade :)
1 baked single pie crust
1 cup milk
1/4 cup flour
1, 1/4 cups sugar, divided
1/4 tsp salt
2 egg yolks, beaten
1 tsp vanilla
1 cup whipping cream (don't add sugar)
3 cups fresh raspberries (12 oz unsweetened frozen)*
1/2 cup water
3 tbsp cornstarch
*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.

Prepare and bake a single pie crust shell. Set aside
In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tbsp milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick. Stirring egg yolks constantly, spoon a small amount of pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture is VERY THICK. DO NOT allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**
** You want the pudding mixture to be very thick. To create a firmer texture: Place 1 tblsp cold water in small microwave safe cup, sprinkle 1/2-1 tsp unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipping cream.
Whip cream until stiff peaks form. Fold into cool pudding mixture; spoon pudding mixture into baked pie shell, cover and chill pie for AT LEAST 1 hour to partially set.
In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil. Remove from heat and cool. Spoon berry glaze over pudding in pie shell (when cool). Refrigerate overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf if desired.