Raspberry Cream Pie

photo 1

This is a pie I’ve been wanting to try for a long time but because I was trying to be “healthy” I hadn’t made. Now that I can, it is currently waiting in the fridge for me! 

Raspberry Cream Pie

(Adapted from Common Sense Homesteading)


  • 1 – 9 inch pie crust, unbaked 
  • 4 cups raspberries
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1 egg


Lay crust into pie pan and crimp edges. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much).  (A pie crust shield makes this quick and easy, but you can also use foil.)  Bake at 400 degrees for about 50 minutes, until center is bubbling and edges are starting to set.  Pie sets up as it cools.  Keep refrigerated.  Can eat “as is” or with a bit of whipped cream or ice cream. 



One thought on “Raspberry Cream Pie

  1. Pingback: Day 9 of Intuitive Eating | Food Blog + Diary = Food Bloggary

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s