Raspberry Cream Pie

By mirelsonp

Recipe source: Martha Stewart | Sept 2014

Ingredients

• Crust
• 12 graham crackers, finely ground (about 1 1/2 cups)
• 5 Tbsp. unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp. coarse salt
• Filling
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 3/4 tsp coarse salt
• 2 3/4 cups whole milk
• 1 vanilla bean, split and scraped
• 3 Tbsp. unsalted butter, room temperature, cut into pieces
• 3 cups raspberries (about 12 ounces)
• 1 cup heavy cream
• 2 Tbsp. confectioners' sugar

Preparation

Step 1

1. Crust: Preheat oven to 350 degrees F. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor 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 on a wire rack.

2. Filling: Whisk yolks in a heat-proof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.

3. Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.

4. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.

5. Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.