Raspberry Cream Pie
In 1880 the first Raspberry Cream Pie recipe was published in a cookbook called “Tasty Dishes” by James Clarke in London:
Cream Raspberry Pie
Ingredients:
Puff paste
1 quart of raspberries
sugar to taste
a good teacupful of milk
a pinch of soda
1/2 a teaspoonful of corn flour
1 tablespoonful of white pounded sugar
whites of 2 eggs
Line a pie-dish with puff paste, and fill with raspberries, sweetened to taste. Cover with pastry, but do not press this down at the edges; also rub the edge of the lower crust, to prevent adhesion, and bake in a brisk oven. While it is cooking, heat a small teacupful of milk, with a pinch of soda in it, and stir into it the corn flour, which should be previously wetted with a little cold milk, add the white sugar, and cook for three minutes. Pour the mixture into a small basin, and beat in the frothed whites of 2 eggs; whip to a cream, and let it get cold. When the pie is taken from the oven, lift the top crust, and pour in the cream you have made; replace the crust, and set aside to cool. Sprinkle a little sugar over the top before serving.
Today, most Raspberry Cream Pie recipes use cream cheese, heavy cream and / or sour cream.
Check out the version I came up with from checking out what the web had to offer:
Raspberry Cream Pie
Crust
1 ½ Cups Graham Cracker Crumbs
6 Tablespoons Butter, melted
1/8 Teaspoon Salt
-In a bowl, mix the graham cracker crumbs, melted butter and salt until fully combined.
-Add graham cracker mixture into a 9-inch pie dish. Press the mix firmly into the dish until it covers the bottom and sides of the plate. Hold the prepared crust under refrigeration until the filling is ready to be poured in.
Raspberry Topping:
12 oz. Frozen Raspberries, thawed
¾ Cups Sugar
1 Tablespoon Lemon Juice
3 Tablespoons Corn Starch
3 Tablespoons Water
Pinch of Salt
-In a sauce pan over medium heat, stir raspberries, lemon juice, and sugar together until raspberries begin to soften into a sauce and come to a boil.
-Remove the cooked raspberries from heat. Blend the sauce into a puree using an electric blender, then strain to remove seeds.
-Return strained puree to sauce pan over medium heat.
-In a separate small bowl, whisk together cornstarch and water until combined. Mix in 1 to 2 tablespoons of the heated raspberry puree into the cornstarch slurry. Slowly pour the prepared slurry into the sauce pan with the remaining raspberry puree and whisk until mixture begins to thicken.
-Remove from heat and allow to cool completely.
Cream Cheese Filling
8 ounces (1 Package) Cream Cheese, softened
¼ Cup Sour Cream
¾ Cups Powdered Sugar
2 Teaspoons Vanilla
8 oz. Whipped Topping, refrigerates, NOT FROZEN (I like Cool Whip)
-In a mixing bowl with an electric mixer, beat the cream cheese until smooth.
-Add in the sour cream, powdered sugar, and vanilla. Mix until combined.
-Fold in the thawed whipped topping to the cream cheese mixture until just combined.
-Pour mixture into prepared pie crust and refrigerate for 10 to 15 minutes before topping with raspberry mixture.
-Let sit for a minimum of 1 hour before serving.
