Raspberry Cream Pie

The raspberries are still going strong at our house, so I'm having fun coming up with new ways to use them. Our family loves cream pies.  My hubbies favorite has always been banana cream, my boys both love chocolate cream, and I usually lean toward coconut cream.  Well, now we have another one to go to when we are in the pie mood:  raspberry cream. It's creamy with just enough raspberry flavor, along with whole raspberries throughout to give you just the right amount of cream and raspberries.

Raspberry Cream Pie
1 8-9" pie shell, baked (instructions are below for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need) or pie shell of choice
2 1/2 cups non-dairy milk
1/2 cup agave nectar, maple syrup or honey
1/3 cup GF flour blend
1/4 teaspoon salt
1/2 cup fresh raspberry puree
3 egg yolks, slightly beaten
2 tablespoons coconut oil, room temp
1 teaspoon vanilla
1 1/2-2 cups fresh rasberries

Directions
Have the baked pie shell ready. To bake my pie crust, prep it as outline here. Once prepped and in the pie tin, prick the bottom ~8 times with a fork. Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes. Remove the foil and bake for another 5-6 minutes. Remove from the oven and allow it to cool on a cooling rack.

In a saucepan, scald the milk and agave. In another saucepan, combine the flour and salt. Gradually whisk in the scalded milk.

Cook on medium heat, stirring constantly, until thickened. Cover and cook for two more minutes, stirring occasionally. Stir in raspberry puree until smooth and mixed evenly throughout.

Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture. Cook for another minute, stirring constantly.

Remove from heat and add in the coconut oil and vanilla. Let the mixture sit until lukewarm.

When the mixture has cooled, cover the pie shell with fresh raspberries and pour the cream mixture over them. Then cover the mixture with the remaining berries. Allow to chill in the fridge before serving coconut whipped cream.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Foods Friday.