Amish Recipes
Raspberry Cream Pies
Ingredients
Pie Crusts
- 2 baked 9 inch pie crusts
Raspberry Filling
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 1/4 teaspoon lemon juice
- 1 (3 ounce) box raspberry Jell-O
- 3 cups fresh raspberries
Vanilla Filling
- 3 cups milk, scalded
- 1/2 cup cornstarch
- 1 1/3 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 cup milk
Instructions
Raspberry Filling
- Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear.
- Add Jell-O and stir to dissolve.
- Add raspberries and let cool.
Vanilla Filling
- Place 3 cups milk in kettle. Heat to scalding.
- Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup milk.
- Slowly blend into hot milk, stirring constantly until thick. Cool.
- Pour 2 cups Vanilla Filling into each pie shell.
- Place 2 cups Raspberry Filling on top of Vanilla Filling.
- Serve topped with whipped cream.