Das Dutchman Essenhaus Raspberry Cream Pie - cooking recipe

Ingredients

RASPBERRY PUDDING
1 cup water
1 tablespoon cornstarch
1/4 cup water
1 (3 1/2 ounce) box raspberry gelatin powder
3 cups fresh raspberries
1/2 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon lemon juice
VANILLA FILLING
1/2 cup cornstarch
1/8 teaspoon salt
3 egg yolks
3 cups milk, scalded
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1 cup milk

Preparation

for the RASPBERRY PUDDING.
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.
for the VANILLA FILLING.
place 3 cups of milk in pan.
Heat to scalding.
Mix cornstarch, sugar, salt, vanilla extract, egg yolks, and 1 cup of milk.
Slowly blend into hot milk, stirring constantly until thick.
Cool.
Pour 2 cups of vanilla filling into each pie shell.
Place 2 cups of Raspberry Pudding on top of Vanilla filling.
Top with whipped cream.