My parents are originally from Michigan. I, the youngest of five children, was born in Texas and am now in my forties… but even though we have all lived here for more than four decades, my family is still referred to as ‘those Yankees from Michigan.’ And away from our hearing I’m sure we are referred to in other ways… 🙂 I love being a Texan and love everything about Texas but one thing we don’t have in abundance here is raspberries. I love raspberries and every recipe that includes them. I concocted this recipe so that I could eat even more of them.
For Pie Filling:
12 mini (already baked) pie shells (Of course I don’t make them from scratch. Did I mention I have 5 kids of my own?) I also think this recipe does better in one large pie shell, but for parties, sometimes I do it in the mini’s. It’s just that the mini pie crust is sometimes too thick. See my recipe list for pictures of the one larger raspberry cream pie. Just remember to poke the bottom and sides with a fork anytime you bake an empty pie shell.
3/4 cup sugar
1/4 cup cornstarch
3 cups milk
1 Tablespoon margarine
1 1/2 teaspoons vanilla
For filling, combine the sugar and cornstarch in a medium saucepan. Gradually stir in milk and cook on medium heat until mixture becomes thickened and bubbly. (Stir continually and make sure that the mixture does not scorch or burn. Sometimes this happens and I notice darkened pieces that are scraped from the bottom while I stir. As long as this is not too bad you can strain them out when you pour it in the pie shell. You just don’t want it to taste scorched.) Once the mixture is thickened and occasionally bubbles, reduce heat and stir for 2 more minutes. Then, remove from heat.
Separate egg yolks from whites. (Discard the whites.) Gradually stir about 1 cup of the hot filling into the yolks. Return all to saucepan and bring to a gentle boil. Cook and stir for about 2 more minutes. Remove from heat and then stir in margarine and vanilla. Pour through strainer into baked pie shells. This helps remove any small burnt parts or cooked egg. It removes the little imperfections. If only I could pour myself through the strainer…. Place pies in the refrigerator to firm and cool for 5-6 hours before adding topping. You can make the topping now and place bowl into the refrigerator to cool before adding to pies later
1 bag of frozen raspberries, about 3 cups (or if you are lucky enough, use fresh, amazing, picked from the bush, luscious raspberries)
1 cup+ sugar
1 cup reserved rasp. juice (Strained from the bag of thawed raspberries. I usually only get about 1/2 cup of juice from each bag so just add water to whatever you have to equal 1 cup. If you are using real raspberries, just crush enough to make 1 cup of juice.
1/4 cup cornstarch
In a saucepan combine 3/4 cup of the sugar and the cornstarch and mix well. Stir in the cup of raspberry liquid. Cook and stir over medium heat until thickened and bubbly. Cook for about 2 minutes more. Once it becomes a little transparent and is thickened… remove from heat.
You’ll learn the right consistency with practice… sorry. After removing from heat, add the remaining sugar and stir until melted. Add the 3 cups of raspberries and stir until mixed. With frozen raspberries from the bag, the berries sometimes fall apart but the topping still taste wonderful. Taste the completed mixture. Depending on your taste and the bitterness of your berries… you may want to add more sugar. My mom always does… but then, she’s a Type 2 diabetic.
Place into the refrigerator to cool. Once cooled, spoon enough filling to completely cover each pie.
Eat and enjoy. Give some to your husband so he’ll buy you chocolate.