-
1
For the pudding: Put the eggs yolks in a medium bowl.
-
2
Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom.
-
3
Once the mixture comes to a simmer, continue whisking until it is just thicker than heavy cream, 3 to 4 minutes.
-
4
Remove the saucepan from the heat, pour about 1 cup of the mixture into the egg yolks and whisk to combine.
-
5
Pour this milk-egg mixture back into the milk mixture in the saucepan.
-
6
Return the saucepan to medium heat, and whisk until very thick, 3 to 4 minutes.
-
7
(When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.)
-
8
Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool.
-
9
Set the bowl in some ice water and whisk frequently to help the pudding cool faster.
-
10
For the raspberry topping: While the pudding cools, stir together 2 tablespoons water and the cornstarch in a small bowl.
-
11
Heat the raspberries and sugar in a medium skillet over medium heat, stirring occasionally, until the raspberries thaw and break down and the sugar dissolves completely, 3 to 4 minutes.
-
12
Stir in the cornstarch mixture, and bring to a simmer, stirring constantly; continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
-
13
Remove the skillet from the heat, and let the mixture cool completely.
-
14
Build the pie: Spread 1/2 the cooled pudding into an even layer in the pie crust.
-
15
Scatter the peaches over the pudding, then the cookies over the peaches.
-
16
Finish with an even layer of the remaining pudding.
-
17
Cover with a piece of plastic wrap, and refrigerate for 1 hour.
-
18
Spread the raspberry topping over the pudding.
-
19
(Stir the topping first to smooth out if needed.)
-
20
Refrigerate the pie until the pudding is completely set, about 2 hours.
-
21
Slice and serve.
