Raspberry Cream Pie Recipe - NYT Cooking

Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries Ruth P
Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries. Ruth P. Casa-Emellos, The Times's home economist, developed this recipe in the summer of 1952. It was published as French raspberry pie but later appeared in the recipe booklet “Fruit Pies: Delightful Confections Starring Fresh Fruits” as raspberry cream pie. We’ve made the red currant jelly optional. If you choose to include it, you’ll get a gemlike glow and a crust-and-jam combination reminiscent of a homemade Pop-Tart.

New York Times Cranberry Tart from NYT Cooking - Plum Street

Ruth Eichner's Frozen Raspberry Pie Recipe - NYT Cooking

Raspberry Recipes - NYT Cooking

Perfect Peach Pie Recipe - NYT Cooking

Stone Fruit Patchwork Bake Recipe - NYT Cooking

Custard Pie Recipe - NYT Cooking

Raspberry Cream Pie Recipe - NYT Cooking

Ruffled Milk Pie With Raspberries Recipe

Peach Raspberry Pie Recipe - NYT Cooking

Strawberry Galette Recipe - NYT Cooking

Raspberry Hazelnut Tart Recipe - NYT Cooking

Blueberry Pie Filling Recipe - NYT Cooking

Raspberry Cream Pie – Modern Honey

Raspberry Cream Pie Recipe - NYT Cooking

Lemon Cream Pie With Honey and Ginger Recipe - NYT Cooking