Emile Henry Recipes

Raspberry cream pie  recipe

Temperature: 425° F

Ingredients

Raspberry layer
  • 3/4 c granulated sugar
  • 1/4 c cornstarch
  • 1/8 tsp salt
  • 1 3/4 c water
  • 3 oz raspberry gelatin
  • 12 oz frozen unsweetened raspberries
Cream layer
  • 3 oz  softened cream cheese
  • 1/3 c confectioners' sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 c whipped whipping cream
Chocolate drizzle
  • 2 oz unsweetened baking chocolate
  • 1 tbs butter flavored shortening
  • 3/4 c confectioners' sugar
  • 1/8 tsp salt
  • 2 tbs hot milk

Instructions

For crust, prepare and bake a 9 inch single crust at 425 degrees for 10 to 15 minutes, or as directed.
For raspberry layer, combine granulated sugar, cornstarch and salt in a medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until thickened.
For cream layer, combine cream cheese, confectioners' sugar, vanilla, and salt in a medium bowl. Beat with an electric mixer at med. speed until smooth. Beat in whipped cream. Spread half the mixture in bottom of the baked pie crust. Top that layer with half the raspberry mixture. Repeat layers and refigerate 1 hour.
For chocolate drizzle combine chocolate and shortening in a small bowl. Microwave on med. for 1 min. stir. repeat until smooth. Stir in confectioners' sugar and salt until fine crumbs form. Stir in milk alittle at a time until desired consistency. drizzle over pie top. Refrigerate again 1 to 2 hours.

Submitted By: M. Fitzsimon - Castroville, TX
Raspberry cream pie