Raspberry Cream Pie
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
- Total Time:
- Servings: 10
Photography: Lennart Weibull
- 12 graham crackers, finely ground (about 1 1/2 cups)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3/4 teaspoon coarse salt
- 2 3/4 cups whole milk
- 1 vanilla bean, split and scraped
- 3 tablespoons unsalted butter, room temperature, cut into pieces
- 3 cups raspberries (about 12 ounces)
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.