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Gallery Raspberry Cream Pie Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 10

Ingredients Crust 12 graham crackers, finely ground (about 1 1/2 cups) 5 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1/4 teaspoon coarse salt Filling 4 large egg yolks 3/4 cup granulated sugar 1/4 cup cornstarch 3/4 teaspoon coarse salt 2 3/4 cups whole milk 1 vanilla bean, split and scraped 3 tablespoons unsalted butter, room temperature, cut into pieces 3 cups raspberries (about 12 ounces) 1 cup heavy cream 2 tablespoons confectioners’ sugar

Gallery Raspberry Cream Pie Credit: Lennart Weibull

Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 10

Raspberry Cream Pie      Credit: Lennart Weibull

Raspberry Cream Pie

Credit: Lennart Weibull

Raspberry Cream Pie

Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 10

Recipe Summary

prep: 30 mins total: 6 hrs 30 mins

Servings: 10

prep: 30 mins

total: 6 hrs 30 mins

prep:

30 mins

total:

6 hrs 30 mins

Servings: 10

10

Ingredients

Ingredients

  • 12 graham crackers, finely ground (about 1 1/2 cups) 5 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1/4 teaspoon coarse salt

  • 4 large egg yolks 3/4 cup granulated sugar 1/4 cup cornstarch 3/4 teaspoon coarse salt 2 3/4 cups whole milk 1 vanilla bean, split and scraped 3 tablespoons unsalted butter, room temperature, cut into pieces 3 cups raspberries (about 12 ounces) 1 cup heavy cream 2 tablespoons confectioners’ sugar

Directions

Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.

Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.

Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.

Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.

Whip cream with confectioners’ sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

Reviews (3)

 Add Rating & Review     56 Ratings   5 star values:        18    4 star values:        16    3 star values:        9    2 star values:        13    1 star values:        0

Reviews (3)

Add Rating & Review     56 Ratings   5 star values:        18    4 star values:        16    3 star values:        9    2 star values:        13    1 star values:        0

Add Rating & Review

56 Ratings 5 star values: 18 4 star values: 16 3 star values: 9 2 star values: 13 1 star values: 0

56 Ratings 5 star values: 18 4 star values: 16 3 star values: 9 2 star values: 13 1 star values: 0

56 Ratings 5 star values: 18 4 star values: 16 3 star values: 9 2 star values: 13 1 star values: 0

  • 5 star values: 18 4 star values: 16 3 star values: 9 2 star values: 13 1 star values: 0

    Martha Stewart Member     Rating: 2 stars       05/27/2017   This was very easy to make and the flavor was lovely but it did not set. It was in the fridge overnight. The next day when I sliced it, it just oozed everywhere. Next time I want custard I'll probably use this recipe but in a pie it doesnt work.  

Martha Stewart Member     Rating: 4 stars       09/11/2014   I made this a couple of weeks ago and haven't been able to figure out what I did wrong. The custard did not set. I followed the recipe, refrigerated it for 6 hours, and when I served the dessert it was a pile of mush. However, it had amazing flavor and was delicious. Everyone loved it. I want to make it again. I am an avid cook but I tend to stay away from desserts. Any advice would be greatly appreciated.  

Martha Stewart Member     Rating: 5 stars       08/24/2014   This is cool, creamy, and delicious-- summer on a plate. I really loved this dessert. It might be a touch sweet, so next time I make it I'll reduce the sugar in the crust and whipped cream.

    Martha Stewart Member

    Rating: 2 stars 05/27/2017

This was very easy to make and the flavor was lovely but it did not set. It was in the fridge overnight. The next day when I sliced it, it just oozed everywhere. Next time I want custard I’ll probably use this recipe but in a pie it doesnt work.

Rating: 2 stars

Rating: 4 stars 09/11/2014

I made this a couple of weeks ago and haven’t been able to figure out what I did wrong. The custard did not set. I followed the recipe, refrigerated it for 6 hours, and when I served the dessert it was a pile of mush. However, it had amazing flavor and was delicious. Everyone loved it. I want to make it again. I am an avid cook but I tend to stay away from desserts. Any advice would be greatly appreciated.

Rating: 4 stars

Rating: 5 stars 08/24/2014

This is cool, creamy, and delicious– summer on a plate. I really loved this dessert. It might be a touch sweet, so next time I make it I’ll reduce the sugar in the crust and whipped cream.

Rating: 5 stars

All Reviews for Raspberry Cream Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Raspberry Cream Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest