By Sara Bonisteel
- Total Time
- 1 hour, plus chilling
- Rating
- 4(135)
- Notes
- Read community notes
Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries.
Ruth P. Casa-Emellos, The Times's home economist, developed this recipe in the summer of 1952. It was published as French raspberry pie but later appeared in the recipe booklet “Fruit Pies: Delightful Confections Starring Fresh Fruits” as raspberry cream pie. We’ve made the red currant jelly optional. If you choose to include it, you’ll get a gemlike glow and a crust-and-jam combination reminiscent of a homemade Pop-Tart.
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Ingredients
Yield:8 servings
- 2cups/453 milliliters whole milk
- 1whole vanilla bean
- ⅓cup/42 grams flour
- ½cup/100 grams sugar
- ¼teaspoon salt
- 4egg yolks
- 1whole egg
- ¼cup/56 milliliters cream, whipped
- 1deep nine-inch pie shell, baked
- 1pint/454 grams raspberries
- 6ounces/169 grams red currant jelly (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
370 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 6 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean. Remove bean. (It can be rinsed and reused.)
Step
2
Mix flour, sugar and salt. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while. Return slurry to milk in double boiler and cook, stirring frequently until thickened.
Step
3
In a stand mixer, beat together egg yolks and whole egg. While beating, temper eggs with a few spoonfuls of thickened milk. Slowly add the rest of thickened mixture to eggs. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard. Strain and cool to room temperature. Fold in whipped cream.
Step
4
Pour mixture into baked pie shell. Cover with raspberries.
Step
5
Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.
Ratings
4
out of 5
135
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Cooking Notes
Sonya
The flavour was good but the filling stayed liquid..
kristen
Needs a lot of help and testing by the NYT. Custard / pudding does not set even after many hours - basically creme anglaise. I tried doubling the whipped cream but that did nothing. Cornstarch may do better, but had made per recipe and couldn't add after cooking complete.So I improvised: thawed puff pastry and made berry napoleons. Not the plan, and much harder to transport to the dinner party, but still delicious.Finally, it would be helpful to include a link to crust recipe.
Cook Buddy
Cream Pie is not supposed to set like cheese cake, it will stay semi-liquid.
Eligh
It was amazing!! Sadly the custard never set :[ Maybe next time we will try the freezer
Catherine
Delicious! I skipped the glaze, which you don't realize need with fresh raspberries. It's a bit messy when cut, but looks gorgeous and tastes like heaven.
kath
It tastes really good and it sets up fine. Follow the directions!!
Niffer
Tastes good but doesn’t hold it’s shape at all. It’s runny.
kristen
Needs a lot of help and testing by the NYT. Custard / pudding does not set even after many hours - basically creme anglaise. I tried doubling the whipped cream but that did nothing. Cornstarch may do better, but had made per recipe and couldn't add after cooking complete.So I improvised: thawed puff pastry and made berry napoleons. Not the plan, and much harder to transport to the dinner party, but still delicious.Finally, it would be helpful to include a link to crust recipe.
Cook Buddy
Cream Pie is not supposed to set like cheese cake, it will stay semi-liquid.
Sonya
The flavour was good but the filling stayed liquid..
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