Raspberry Cream Pie
Presented by: Chef Thomas Clay | The Cabbage Patch Restaurant & Catering, Snohomish
Chef's Note: This adaptable pie base can turn into luscious variations.
makes one 9-inch pie
Ingredients for Pie Crust
(makes 2 single crusts)
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening
- 4-8 Tablespoons water
Ingredients for Cream Pie Base
- 2 cups heavy whipping cream
- 10 oz cream cheese, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Ingredients for Raspberry Jam Topping
- 2 cups fresh or frozen raspberries
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1/8 cup sugar
For pie crust, blend flour and salt in mixing bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Sprinkle 4 tablespoons water over mixture and mix gently with a fork. Add more water if necessary until the mixture holds together. Divide dough into even portions. Roll out dough with a floured rolling pin until it is 2 inches wider than the pie plate. Place dough into pie tin and press dough around tin and trim evenly around plate. Prick crust with a fork, making holes throughout the crust, and bake at 350 degrees for 11 minutes. Rotate the crust and bake an additional 4 minutes. Crust should be lightly browned around the edges.
For cream pie base, whip cream until thick. Add softened cream cheese and vanilla. Beat until creamy (no cream cheese lumps). Add powdered sugar and mix. Fill 1 baked pie shell. Flatten with a spatula and place in refrigerator 4 hours to overnight. When ready to top, make a round ‘well’ in the center of the pie to hold the raspberry topping.
For raspberry topping, place berries in a double boiler over medium-high heat on the stove. Mix water and cornstarch together and stir until milky. Add to berries, then add sugar. Heat on stove until mixture almost comes to a boil. Topping is done when berries are darkish red.
Carefully pour topping mixture into a medium dish and allow to cool in refrigerate. Once completely cooled, spread on top of cream pie, 1 tablespoon at a time, covering the top of the pie with the berry mixture. Keep refrigerated until ready to serve.