Raspberry Cream Pie

Ingredients and Weight:

• 3 pints fresh raspberries (plus more for garnish)
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 9-inch pie crust (homemade or store-bought)

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine raspberries, sugar, cornstarch, and cold water. Toss to coat.
3. Pour raspberry mixture into the pie crust and spread evenly.
4. Bake for 15 minutes, or until the filling is bubbling and thickened.
5. Remove from oven and let cool completely.
6. In a medium bowl, whip heavy cream and vanilla until soft peaks form.
7. Spread the whipped cream over the cooled filling and garnish with additional raspberries.

Nutritional Information:

(per serving)

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Sweet and tangy raspberry filling
• Creamy and fluffy whipped cream topping
• Flaky and buttery pie crust
• Perfect for dessert or as a treat anytime

User Comments:

• "This pie is absolutely delicious! The raspberry filling is perfectly balanced and the whipped cream is so light and airy."
• "I love how easy it is to make. I've made it several times and it always turns out perfect."
• "The presentation is beautiful and it's always a crowd-pleaser."

Special Precautions and Tips:

• Use fresh raspberries for the best flavor. If using frozen, thaw them before using.
• Don't overcook the filling. It should be thick but not too thick.
• Let the pie cool completely before spreading on the whipped cream. This will prevent the whipped cream from melting.