Raspberry Cream Pie

By Sara Bonisteel

Updated June 5, 2023

Raspberry Cream Pie
Sara Bonisteel/The New York Times
Total Time
1 hour, plus chilling
Rating
4(141)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

Preparation

  1. 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.)

  2. 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.

  3. 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.

  4. Step 4

    Pour mixture into baked pie shell. Cover with raspberries.

  5. Step 5

    Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
141 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

Jessica

Disappointed that a and the whole milk flower temp and returned custard temperature wasn’t provided. I was overly cautious with scrambled eggs and pulled off the double boiler at 150 degrees when I should have let it on to 160. I could have pushed the temp much higher to help the pie set.

Carrie

This tasted delicious but the filling absolutely did not set and was a mess when served. I’m glad we didn’t have company coming. Ate it with a spoon directly out of the pie plate. Perhaps some more directions about how long to cook each stage would help - what does “until set” mean? I thought 20 min would be enough for each part but it wasn’t…

Eligh

It was amazing!! Sadly the custard never set :[ Maybe next time we will try the freezer

Private comments are only visible to you.

Recipe Tags

or to save this recipe.