RASPBERRY CREAM PIE
Source of Recipe
submitted by Chickie
Recipe Introduction
Aromatic, cool, and refreshing, this pie has a rich flavor and deep color. Raspberries and cream, flavored with vanilla is to my mind
a marriage made in heaven.
List of Ingredients
One 1/4 oz. env. unflavored gelatin
1/2 c cold water
3 c (1 1/2 pints) fresh raspberries
3/4 c sugar
2 T cornstarch
1 c heavy cream
1 T lemon juice
1 tsp vanilla extract
1 cookie crumb shell (I like the chocolate one)
TOPPING
1 1/2 c cream (heavy)
1/4 c sifted confectioners' sugar
8 raspberries for garnishRecipe
In a small cup, sprinkle gelatin over 1/4 c cold water. Let it soften.
In a saucepan, combine 2 c of the raspberries with 1/4 c of water. Bring to a boil over moderately high heat, stirring and mashing.
Boil for 2 min. Place a sieve over a bowl and force the berries through. Scrape the pulp from the underside of the sieve into the bowl. Discard the seeds. You should have about 1 c of juicy raspberry puree. If you have less, add water till you have 1 c.
On a sheet of waxed paper, combine the sugar and cornstarch, mixing them together with your fingers. Place the puree and heavy cream in a small saucepan and gradually whisk in the sugar-cornstarch till smooth.
Place over moderate heat and cook, stirring constantly till mixture boils and becomes thick and translucent. Boil for one more minute. Remove from heat and stir in the lemon juice, vanilla and softened gelatin till smooth. Transfer to a med. bowl and chill, stirring frequently, till beginning to set (will resemble
unbeaten egg whites in consistency).
Stir in the remaining 1 c raspberries and pour the filling into the pie shell. Chill thoroughly till set.
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