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.
Cream Soda and Raspberry Cupcakes Recipe - NYT Cooking
Nutmeg-Maple Cream Pie Recipe - NYT Cooking
Classic Apple Pie Recipe (with Video) - NYT Cooking
Peach Raspberry Pie Recipe - NYT Cooking
Blueberry-Banana Cream Pie
Chocolate Pudding With Raspberry Cream Recipe - NYT Cooking
Milk and Honey Pie With Cereal Crust Recipe - NYT Cooking
Peach-Raspberry Ice Cream Cake Recipe - NYT Cooking
Shaker Lemon Pie Recipe - NYT Cooking
Raspberry Recipes - NYT Cooking
Not-So-Classic Peach Melba Recipe - NYT Cooking
Peach Raspberry Pie Recipe - NYT Cooking
Coconut Cream Pie, Recipe
Maple Cream Pie With Blueberries Recipe - NYT Cooking
Raspberry Coulis Recipe - NYT Cooking