Raspberry Cream Pie with Lemon

 If in case you have adopted this weblog for any size of time you realize that I wish to make particular baked items for Sweetie, my husband. His favourite is pie. Various years in the past I baked a Banana Cream Pie that he actually beloved. The toughest half is making the pastry cream as a result of it takes some time and it’s important to stir the entire time.

This week I made a decision to make a variation of that recipe however to make use of contemporary raspberries, since I nonetheless have fairly a number of. I discovered a container within the freezer that had a couple of cup of this lemon filling, so I thawed that out and beat it with a small whisk till it was clean, then put that within the backside of the blind-baked pie shell. As a substitute of bananas, I put a layer of contemporary raspberries that had been rinsed and patted dry with paper towels. (photograph above)

Subsequent the hardly heat pastry cream was poured in (though there was a couple of cup left as a result of using the lemon cream filling on the underside) after which I positioned, one after the other, raspberries across the outer a part of the pie for 3 rows, then two rows within the very middle. This left the center strip plain, however I like that distinction.

As a result of this pastry cream has gelatin for thickening, the pie rested within the fridge for 3 hours. Firmed up sufficient to be reduce, all that was left was to glaze the berries on prime with a little bit raspberry jam which I had strained after which heated up. I had needed to have whipped cream on the facet, however ran out of power since by now it was late within the night. It was nonetheless an incredible dessert!

It’s also possible to make this pie with out the lemon filling. Simply put a couple of cup of the pastry cream on the underside, scatter a couple of cup to a cup and a half berries over in a single layer, then put the remainder of the pastry cream over the berries and add the ornamental rows to the highest, plus glaze. Will probably be simpler and nonetheless scrumptious.

Raspberry Cream Pie

1 envelope unflavored gelatin (7 grams)
1/4 cup chilly water (60 ml)
1/2 cup + 2 tablespoons sugar (130 grams)
1/2 cup all-purpose flour (70 grams)
1/4 teaspoon salt
5 egg yolks
2 1/4 cups full fats milk or 1/2 & 1/2 (I used soy creamer)(562 ml)
1 teaspoon vanilla
1 tablespoon almond liquor

1 cup lemon pie filling
2 pints contemporary raspberries, rinsed and patted dry with paper towels
1 9-inch blind baked tart or pie crust, cooled to room temperature (I used
9-inch pie pan and Pillsbury ReadyCrust pre-made pastry dough rounds)
Glaze: 3 tablespoons raspberry jam
whipped cream for garnish, if desired

To make the cream filling:

Soak the gelatin within the 1/4 cup chilly water

Put the sugar, flour and salt right into a saucepan and stir along with a whisk.
Add the yolks and sufficient milk to make a paste. Whisk within the the rest of the
milk.

Place the pan over low warmth and, stirring consistently, cook dinner till thick. Take away
from the warmth and stir within the  gelatin and stir till totally mixed
and gelatin is dissolved. Pour right into a mixing bowl.

Stir within the vanilla and almond liquor. Set the blending bowl in chilly water and
stir till the cream combination is cool.

To make the pie:
Place a layer of lemon pie filling over the underside of the blind baked tart or
pie crust. Scatter 3/4 pint contemporary raspberries over the filling. Pour within the cream
filling to cowl the berries and fill the pie shell. Refrigerate any remaining filling and save for an additional use.

Easy the filling with an offset spatula, then put one other layer of contemporary
raspberries over the filling in a pleasant sample, utilizing the remainder of the berries.

Chill 2 3/4 hours. Warmth 3 tablespoons
raspberry jam in a small pot or within the microwave in a microwave protected small bowl. Pour right into a small bowl by a effective mesh
strainer. Use a small pastry brush to glaze the berries with the heated and strained jam. Return to
the fridge and let the glaze set, about one other quarter-hour.

Garnish with whipped cream, if desired.

Serves 8