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Summer's Best Raspberry Pie Recipe

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This recipe for Summer's Best Raspberry Pie, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune
Added: Thursday, March 6, 2008


1 1/2 c. finely crushed vanilla wafers
1/4 c. melted butter
2 c. milk (not skim)
1 tbsp. unflavored gelatin
1/4 c. cold water
1/3 c. plus 1 tbsp. sugar, divided
4 tsp. flour
1/8 tsp. salt
2 egg yolks, beaten
1 tsp. vanilla
1 c. heavy cream
1 1/2 c. fresh raspberries, divided

Combine wafer crumbs and melted butter. Press firmly onto bottom and sides of a 9 in. glass pie plate. Refrigerate while preparing filling.
In a 2 qt. saucepan over medium heat, bring milk almost to boiling. Meanwhile stir the gelatin into the cold water; set aside. Combine 1/3 c. of the sugar with the flour and salt and whisk into hot milk. Boil 1 min., stirring constantly. Blend a small amount of the hot mixture into the beaten egg yolks, then add the yolk mixture to the hot mixture in the pan. Cook and stir 1 min. Remove from heat. Stir the vanilla into the softened gelatin and stir the combination into the hot mixture, blending thoroughly. Chill until slightly thickened, about 30-40 min.
Whip the cream until it is stiff; fold the whipped cream into the chilled milk mixture. Pour half of the mixture into the prepared crust.
Mix 1 c. of the raspberries with the remaining tbsp. of sugar and distribute over the filling in the crust. Cover with the remaining filling. Top with the remaining 1/2 c. of raspberries and press them lightly into the filling. Chill at least 1 hour before serving.




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