Zutaten für Das Dutchman Essenhaus Raspberry Cream Pie
- 1 ¼ cups water
- ½ cup cornstarch
- Raspberry Gelatin Powder
- Fresh Raspberries
- Granulated Sugar
- ½ teaspoon salt
- Lemon Juice
- 2 large egg yolks
- 4 cups milk
- 1 teaspoon vanilla extract
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Zubereitung von Das Dutchman Essenhaus Raspberry Cream Pie
- **Raspberry Pudding:**
- In a medium saucepan, combine 1 cup water and ¾ cup granulated sugar. Bring to a simmer over medium heat.
- In a separate bowl, whisk together ¼ cup cornstarch, ¼ teaspoon salt, 2 tablespoons cold water, and 1 tablespoon lemon juice until smooth.
- Gradually whisk the cornstarch mixture into the simmering sugar water.
- Bring to a boil, stirring constantly, until the mixture thickens and becomes clear (about 1-2 minutes).
- Remove from heat. Stir in 1 packet (1 tablespoon) unflavored gelatin until completely dissolved.
- Gently fold in 2 cups fresh raspberries. Let cool completely.
- **Vanilla Filling:**
- In a saucepan, heat 3 cups milk until just scalding (do not boil).
- In a separate bowl, whisk together ¼ cup cornstarch, ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 2 large egg yolks, and 1 cup of the hot milk until smooth.
- Gradually whisk the egg yolk mixture into the remaining hot milk in the saucepan, stirring constantly until thickened (about 5-7 minutes).
- Remove from heat and pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.
- **Assembly:**
- Pour 2 cups of the cooled vanilla filling into two 9-inch pie shells.
- Top each pie with 2 cups of the cooled raspberry pudding.
- Top with whipped cream before serving. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
932g
Fat
66g
Carbs
101g