August 1 Raspberry Cream Pie Day

Raspberry Cream Pie Day is observed annually on August 1. Raspberry cream pie is an often-overlooked kind of dessert, which is why we should celebrate Raspberry Cream Pie Day.

On this Raspberry Cream Pie Day, enjoy these Raspberry Cream Pie recipes.

Raspberry cream pie is demands heavy cream, sugar, a dash of vanilla essence and, of course, some jewel-like raspberries.

Fresh Red Raspberry Cream Pie

Red Raspberry Cream Pie

A Delicious and Scrumptious Treat

Pie crust:

Prepare favorite pastry recipe for one crust pie, or use one commercially

prepared pie crust.

Bake and cool.

Pie Filling:

1/2 cup sugar

1/3 cup all-purpose flour

1/4 tsp. salt

2 1/4 cups milk

4 egg yolks

1 Tbsp. butter

2 tsp. vanilla extract

2 cups Huber Red Raspberries

Whipped cream

Fresh Mint

Instructions:

Bake piecrust and cool. After piecrust cools, carefully place an even layer of red raspberries on pie crust.

In a 2 quart sauce pan with spoon, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil ( about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside.

In cup with wire whisk, beat egg yolks with small amount of hot milk mixture. Slowly pour egg mixture into saucepan, stirring rapidly to preventlumping. Over low heat, cook, stirring constantly, until very thick, (do not boil). Mixture will mound when dropped from spoon.

Remove from heat, stir in butter and vanilla; carefully pour into piecrust over raspberries. Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, about 4 hours.

After cooled, decorate pie with whipped cream and raspberries. Garnish with fresh mint leaves if desired.

Raspberry Vanilla Cream Pie

Raspberry Cream Pie

Cheesecake Crust

2 cups crushed graham wafers

2 tbsp sugar

1/4 cup butter, melted

Filling

400 g cream cheese, softened (a large tub, or two bricks)

1 tsp vanilla

1/2 cup sugar

2 tsp lemon juice

1 cup heavy (whipping) cream

1 cup raspberries, plus additional for garnish

Preheat oven to 375 degrees. Mix together crushed cookies or graham wafers, sugar (omit if using cookies), and melted butter, stirring to combine. Press into the parchment-lined bottom of a springform pan. Bake for 8-10 minutes, until slightly browned around edges. Set aside on wire rack to cool.

In the large bowl of a standing mixer, beat the softened cream cheese until light and fluffy. Beat in vanilla, sugar, and lemon juice. Set aside. In a separate bowl, beat whipping cream into soft peaks. Gently fold into cream cheese mixture. Stir in whole raspberries (or see other options in post). Refrigerate 4 hours or overnight. Serve chilled.

Share on social media using #August1RaspberryCreamPieDay