RASPBERRY CREAM PIE
Graham Cracker Pie Crust:
- 12 graham crackers, finely ground (about 1 1/2 cups)
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Raspberry Cream Pie Filling
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 3/4 cups whole milk
- 3/4 teaspoon coarse salt
- 1 tsp. vanilla
- 3 tablespoons unsalted butter, room temperature, cut into pieces
- 3 cups raspberries (about 12 ounces) fresh or frozen
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: toasted coconut
Crust: Preheat oven to 350º F. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor or blender until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely.
Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla. Bring to a boil, whisking; cook, still whisking, 2 minutes more. Pour milk mixture slowly into yolks, whisking until combined. Return mixture to saucepan; return to a boil, whisking constantly. Remove from heat. Pass through a fine mesh strainer into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours (can be stored in refrigerator up to 1 day). Whip cream with powdered sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.
Variation: Layer toasted coconut over the filling base. Cover with whipped cream. Top with remaining berries and toasted coconut. Serve cold.