This is a lovely no-bake custard filled pie topped with fresh raspberries. It’s very simple to prepare and should be chilled at least 4 hours before serving.
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This is a lovely no-bake custard filled pie topped with fresh raspberries. It’s very simple to prepare and should be chilled at least 4 hours before serving.
8 oz sour cream
1 cup granulated sugar
One 9-inch deep dish pie shell, baked
1/4 cup Clabber Girl Corn Starch
Garnish:
1 1/4 cups milk
1 cup fresh raspberries, tossed with 1 tbsp granulated sugar
4 egg yolks
4 tbsp butter
2 tsp lemon zest
1/3 cup lemon juice
Whisk the cornstarch and sugar in a medium saucepan. In a small bowl, combine milk, yolks and lemon zest. Add milk mixture to cornstarch and sugar. Cook over medium heat, stirring constantly until it boils. Remove from heat and add butter and lemon juice. Add sour cream and mix well. Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight) Prepare the raspberries by tossing them with the granulated sugar. Decorate top of pie and serve.
8 oz sour cream
1 cup granulated sugar
One 9-inch deep dish pie shell, baked
1/4 cup Clabber Girl Corn Starch
Garnish:
1 1/4 cups milk
1 cup fresh raspberries, tossed with 1 tbsp granulated sugar
4 egg yolks
4 tbsp butter
2 tsp lemon zest
1/3 cup lemon juice
Whisk the cornstarch and sugar in a medium saucepan. In a small bowl, combine milk, yolks and lemon zest. Add milk mixture to cornstarch and sugar. Cook over medium heat, stirring constantly until it boils. Remove from heat and add butter and lemon juice. Add sour cream and mix well. Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight) Prepare the raspberries by tossing them with the granulated sugar. Decorate top of pie and serve.