"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Raspberry Cream Pie Recipe

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This recipe for Raspberry Cream Pie, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Kostelyk
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 stick margarine
1 1/4 c. flour
1/4 c. powdered sugar
Filling:
2 (small) packages vanilla pudding (instant)
2 c. cold milk
1 -8 oz. cool whip
Topping:
10 oz. bag frozen raspberries
2- 1/2 pints fresh raspberries
1 c. sugar
3 T. corn starch
1/2 c. water

Directions:
Directions:
Pre-heat oven to 350. Melt margarine, add flour and powdered sugar and stir until crust comes together in pan. Press in a 9 in. pie plate. Bake 20 minutes - WATCH. For filling simply mix pudding and milk, let chill slightly (5 minutes) then fold the defrosted cool whip into pudding. This makes enough for two pies so you do need to double the crust ingredients and make two. Divide filling between the pie crusts which are completely cooled. For the topping mash enough of the frozen berries to make 2 cups. Place in medium sauce pan and stir together the sugar and cornstarch and then gradually add the water. Cook stirring constantly until mixture begins to thicken and comes to a boil. Let boil 1 minute; remove from heat. Stir fresh berries into the completely cooled topping mixture, and divide among the 2 pies. Top with additional cool whip or whipped cream or aerosol whipped cream however you like.

Number Of Servings:
Number Of Servings:
2 pies = 16 pieces
Preparation Time:
Preparation Time:
quite awhile-not really can be done in steps doing laundry or sewing between steps
Personal Notes:
Personal Notes:
This recipe is a family favorite, trying to mimic the pie we so enjoy at das Dutchman Essenhaus, also a family favorite.

 

 

 

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