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DAS DUTCHMAN ESSENHAUS RASPBERRY CREAM PIE
Source: Das Dutchman Essenhaus - Middlebury, Indiana (the heart of Amish country)
2 baked 9-inch pie crusts
Raspberry Pudding
1 C. water
1 T. cornstarch
1/4 c. water
1 small box raspberry gelatin
3 C. fresh raspberries
1/2 C. granulated sugar
1/8 tsp. salt
1/4 tsp. lemon juice
Heat the water and sugar. Mix the cornstarch, salt, water and lemon. Add to water, sugar mixture. Boil until mixture is clear. Add gelatin and stir to dissolve. Add raspberries and cool.
Vanilla Filling
1/2 C. cornstarch
1/8 tsp. salt
3 egg yolks
3 C. milk, scalded
1 1/3 C. granulated sugar
1 tsp. vanilla extract
1 C. milk
Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup of the milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Pudding on top of Vanilla Filling. Top with whipped cream.