Name: Raspberry Cream Pie
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10 servings
Ingredients: 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

Directions

1. 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.
2. 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.
3. 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.
4. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
5. Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

Reviews

How would you rate this recipe?

MS10490072

27 MAY, 2017

This was very easy to make and the flavor was lovely but it did not set. It was in the fridge overnight. The next day when I sliced it, it just oozed everywhere. Next time I want custard I'll probably use this recipe but in a pie it doesnt work.
croatian lil lady

11 SEP, 2014

I made this a couple of weeks ago and haven't been able to figure out what I did wrong. The custard did not set. I followed the recipe, refrigerated it for 6 hours, and when I served the dessert it was a pile of mush. However, it had amazing flavor and was delicious. Everyone loved it. I want to make it again. I am an avid cook but I tend to stay away from desserts. Any advice would be greatly appreciated.
allsopka86

24 AUG, 2014

This is cool, creamy, and delicious-- summer on a plate. I really loved this dessert. It might be a touch sweet, so next time I make it I'll reduce the sugar in the crust and whipped cream.

Raspberry Cream Pie

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