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Das Dutchman Essenhaus-style Raspberry Cream Pie

Raspberry Pudding Ingredients:

  • 1 cup water
  • 1 Tbsp cornstarch
  • 1/4 cup water
  • 1 small box raspberry gelatin
  • 3 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1/4 tsp lemon juice

Preparation:

Heat the water and sugar. Mix the cornstarch, salt, water and lemon. Add to water, sugar mixture. Boil until mixture is clear. Add gelatin and stir to dissolve. Add raspberries and cool.

Vanilla Filling Ingredients:

  • 1/2 cup cornstarch
  • 1/8 tsp salt
  • 3 egg yolks
  • 3 cups milk, scalded
  • 1 1/3 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 cup milk

Preparation:

Place 3 cups milk in kettle. Heat to scalding.

Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup of the milk. Slowly blend into hot milk, stirring constantly until thick. Cool.

Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Pudding on top of Vanilla Filling. Top with whipped cream.

Makes 6

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