Raspberry Cream Pie

1. 1

   Stem berries; rinse and let dry.

2. 2

   Spread evenly in pie shell. In top of a double boiler, beat egg yolks with sugar and salt. Stir in scalded milk and place over very hot, but not boiling, water until mixture thickens and becomes custard like.

3. 3

   Remove from over hot water and let cool.

4. 4

   Add vanilla; stir and pour mixture over raspberries.

5. 5

   Bake in a 350u00b0 oven for 20 to 30 minutes, or until crust is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.