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Das Dutchman Essenhaus Raspberry Cream Pie Recipe

Indulge in the heavenly taste of Das Dutchman Essenhaus Raspberry Cream Pie! This recipe, perfected from a treasured Amish restaurant secret, boasts a luscious raspberry pudding layer and creamy vanilla filling nestled in a flaky pie crust. Prepare for a flavor explosion – a delightful twist on classic fruit pie that's perfect for any occasion. Get ready to wow your friends and family with this unforgettable dessert!

Prep Time 45 mins
Cook Time 135 mins
Calories 1518.2 kcal
Protein 51g
Rating 5.0 (2 Reviews)
Das Dutchman Essenhaus Raspberry Cream Pie 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Das Dutchman Essenhaus Raspberry Cream Pie

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How to Make Das Dutchman Essenhaus Raspberry Cream Pie

  1. **Raspberry Pudding:**
  2. In a medium saucepan, combine 1 cup water and ¾ cup granulated sugar. Bring to a simmer over medium heat.
  3. In a separate bowl, whisk together ¼ cup cornstarch, ¼ teaspoon salt, 2 tablespoons cold water, and 1 tablespoon lemon juice until smooth.
  4. Gradually whisk the cornstarch mixture into the simmering sugar water.
  5. Bring to a boil, stirring constantly, until the mixture thickens and becomes clear (about 1-2 minutes).
  6. Remove from heat. Stir in 1 packet (1 tablespoon) unflavored gelatin until completely dissolved.
  7. Gently fold in 2 cups fresh raspberries. Let cool completely.
  8. **Vanilla Filling:**
  9. In a saucepan, heat 3 cups milk until just scalding (do not boil).
  10. 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.
  11. Gradually whisk the egg yolk mixture into the remaining hot milk in the saucepan, stirring constantly until thickened (about 5-7 minutes).
  12. 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.
  13. **Assembly:**
  14. Pour 2 cups of the cooled vanilla filling into two 9-inch pie shells.
  15. Top each pie with 2 cups of the cooled raspberry pudding.
  16. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Healthy Pies And Tarts Desserts Low Fat Pies Dietary Low Sodium Low In Something 4 Hours Or Less