Raspberry Cream Pies Recipe | Amish Recipes
How to prepare "raspberry cream pies"
raspberry cream pies
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
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, 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.
