Raspberry Cream Pie with Lemon

 If you have followed this blog for any length of time you know that I like to make special baked goods for Sweetie, my husband. His favorite is pie. A number of years ago I baked a Banana Cream Pie that he really loved. The hardest part is making the pastry cream because it takes a while and you have to stir the whole time.

This week I decided to make a variation of that recipe but to use fresh raspberries, since I still have quite a few. I found a container in the freezer that had about a cup of this lemon filling, so I thawed that out and beat it with a small whisk until it was smooth, then put that in the bottom of the blind-baked pie shell. Instead of bananas, I put a layer of fresh raspberries that had been rinsed and patted dry with paper towels. (photo above)

Next the barely warm pastry cream was poured in (although there was about a cup left due to the use of the lemon cream filling on the bottom) and then I placed, one by one, raspberries around the outer part of the pie for three rows, then two rows in the very center. This left the middle strip plain, but I like that contrast.

Because this pastry cream has gelatin for thickening, the pie rested in the fridge for three hours. Firmed up enough to be cut, all that was left was to glaze the berries on top with a little raspberry jam which I had strained and then heated up. I had wanted to have whipped cream on the side, but ran out of energy since by now it was late in the evening. It was still an amazing dessert!

You can also make this pie without the lemon filling. Just put about a cup of the pastry cream on the bottom, scatter about a cup to a cup and a half berries over in one layer, then put the rest of the pastry cream over the berries and add the decorative rows to the top, plus glaze. It will be easier and still delicious.

Raspberry Cream Pie

1 envelope unflavored gelatin (7 grams)
1/4 cup cold 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 fat 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 fresh 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 in the 1/4 cup cold water

Put the sugar, flour and salt into a saucepan and stir together with a whisk. Add the yolks and enough milk to make a paste. Whisk in the remainder of the milk.

Place the pan over low heat and, stirring constantly, cook until thick. Remove from the heat and stir in the  gelatin and stir until thoroughly combined and gelatin is dissolved. Pour into a mixing bowl.

Stir in the vanilla and almond liquor. Set the mixing bowl in cold water and stir until the cream mixture is cool.

To make the pie:
Place a layer of lemon pie filling over the bottom of the blind baked tart or pie crust. Scatter 3/4 pint fresh raspberries over the filling. Pour in the cream filling to cover the berries and fill the pie shell. Refrigerate any remaining filling and save for another use.

Smooth the filling with an offset spatula, then put another layer of fresh raspberries over the filling in a nice pattern, using the rest of the berries.

Chill 2 3/4 hours. Heat 3 tablespoons raspberry jam in a small pot or in the microwave in a microwave safe small bowl. Pour into a small bowl through a fine mesh strainer. Use a small pastry brush to glaze the berries with the heated and strained jam. Return to the refrigerator and let the glaze set, about another 15 minutes.

Garnish with whipped cream, if desired.

Serves 8