Happy pi(e) day! Don’t worry, if you missed digging into a great slice of pie this morning, you can still have an epic pi(e) day celebration when 9:26pm rolls around. That gives you plenty of time to bake and properly chill this pie.
In my hometown there’s a little restaurant of local fame called Maddox. At some point in my youth, my parents took me there for a special birthday dinner and I got a complimentary slice of raspberry cream pie. I don’t remember how old I turned that year, but the delicious taste of that pie has stayed with me over the years. When I went looking for raspberry cream pie recipes, most of what Google produced were what I call “cheater pies” – recipes that had you mix a bunch of raspberries with a tub of cool whip. The more legit recipes missed the mark in one way or another, they were more cheesecake than pie or only folded the berries in at the very end without imbuing the raspberry flavor into the pudding. Clearly, it became necessary for me to figure this out on my own. Sometimes recipe development is slow for me and takes many tries, but I struck this one out of the park on my first try. This pie met and then with a little hint of chocolate, exceeded the memory of my youth. (Bonus, the chocolate addition keeps your crust from getting soggy!)
Raspberry Cream Pie
- 1 single pie crust recipe (I made 1.5 of my sneaky whole wheat pie crust for a thicker crust)
- 2 oz semisweet chocolate
- 1 tsp coconut oil, optional
- 3/4 C + 2 TBSP sugar, divided
- 1/4 C cornstarch (The ones photographed used only 3 TBSP. I’ve since made a pie with 1/4 C and the slices were less slouchy. We were too ravenous to take a pic for you though, sorry!)
- pinch of salt
- 2 eggs
- 2 1/4 C whole milk (the % of milk will make a difference on this one)
- 1/2 C lightly smashed raspberries (~6oz berries)
- 2 TBSP butter
- 1 tsp vanilla
- 1 C cream
- Whole raspberries, optional
- First you’ll need to blind bake the pie crust. To do this, preheat your oven to 425ºF. Roll out your pie dough, transfer it to your pie plate and crimp the edges. Cut a square of aluminum foil and carefully press it into the bottom and up the sides of the crust. Weigh it down with dried beans or pie weights. Cook for 10-12 minutes, then carefully remove the foil and beans and cook another 5-10 minutes until the bottom of the pie is golden colored. Remove from the oven and allow to cool.
- Put the chocolate and coconut oil, if using, into a microwave safe bowl. Heat for 30 seconds and then stir. Heat for another 30 seconds and stir again. Repeat until the chocolate is smooth and fully melted. Using a rubber spatula or a pastry brush, spread the chocolate evenly over the bottom and 3/4 of the way up the sides of the crust. Put in the freezer.
- In a medium sized saucepan, mix the sugar, pinch of salt, and cornstarch. Measure the milk and whisk the two eggs into it. (If your measuring cup is big enough, you can save yourself a bowl.) Add to the saucepan along with the raspberries and bring the mixture to a boil over medium heat, stirring occasionally at first and with increasing frequency as the mixture heats up. The raspberries will continue to break up, which is what you want. Once the mixture has reached a boil, cook for two more minutes. (The mixture will thicken.) Remove from heat and whisk in the butter and vanilla. Pour into the prepared pie crust. To prevent a skin from forming, cover the pudding with a piece of plastic wrap. Refrigerate until cold, at least two hours.
- Beat the cream and the remaining 2 TBSP sugar until soft peaks form. Remove the plastic wrap from the pie and spread the whipped cream over the top. Garnish with raspberries, if desired.