A berry good reason to do some baking

Raspberry Cream Pie

’TIS THE SEASON FOR raspberries and my new patch is loaded with berries. I am so delighted because raspberries are one of my favourite fruits; I will individually quick freeze them for many delicious desserts next winter.

Picking raspberries brings back memories of my late Aunt Alice. We would head out to the garden before the sun rose too high in the sky ... but cloudy or sunny, she wore her floppy straw hat with a wide brim. We each had a pail tied around our waist so both hands were free for picking. She would chat about the latest news, and about the raspberries. Sometimes there were more raspberries than last year, she would muse; sometimes less. In the raspberry patch, life slowed down to a crawl. And that is probably why Aunt Alice always had a look of contentment on her face while picking!

This recipe for Raspberry Cream Pie is one I concocted at the restaurant from other recipes I already use. It is old fashioned and delicious. Plan ahead, it should chill for several hours before serving.

1 – 9” baked pie crust Whipped cream and additional raspberries for garnish. Cream layer: 2/3 cup white sugar 1/2 tsp. salt 4 Tbsp. cornstarch 2 eggs 3 cups milk 1 Tbsp. butter 1 tsp. vanilla Raspberry layer: Fresh raspberries, enough to cover top of pie. 1 1/2 cups water 1/2 cup white sugar 1 tsp. raspberry drink crystals, optional 2 Tbsp. clear gel 1– 85gr.raspberry jello

For cream filling, measure white sugar, salt, cornstarch, eggs, and milk into a medium saucepan.

Mix with a whisk until very smooth.

Heat over medium heat, stirring constantly until thickened.

Remove from heat, add butter and vanilla.

Cool completely, then pour into baked pie shell.

For raspberry layer, arrange fresh raspberries with peak side up on top of cream filling.

Put the pie into the refrigerator while you prepare the sauce.

In a small saucepan, mix water, sugar, drink crystals and clear gel.

Heat and stir until boiling and slightly thickened.

Remove from heat and stir in jello. Cool slightly.

Pour this sauce over the raspberries while the sauce is still warm so it runs between the berries. Refrigerate until firm. Garnish with whipped cream and additional raspberries.