The blog for the equal pie-portunist. Making the world more delicious, one pie at a time.
When the thermometer goes way up and the weather is sizzlin hot, make this ice-box pie, because it’s too darn hot!
- 1 cup half and half
- 3 egg yolks
- ¼ cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- ½ tablespoon cornstarch
- 1 6 oz. box of fresh raspberries
- 3 lemons
- 1 can of condensed milk (14 oz.)
- 1 tub of Cool Whip (8 oz.)
- 1 shortbread crust (I used Keebler’s)
- Puree raspberries and strain to remove the seeds. Should yield one cup of puree.
- In a small saucepan, warm the half and half over low heat until it is steaming, but not boiling.
- In another bowl, whisk together egg yolks, sugar, flour, and cornstarch until smooth.
- Once the half and half is steaming, add half of it, whisking constantly, to the egg mixture. Pour the egg mixture back into the pan with the remaining half and half.
- Continue whisking until the custard is very thick and just starts to bubble.
- Remove from heat and stir in raspberry puree to custard mixture.
- Pour into shortbread crust and place parchment or wax paper over the top to prevent a “pudding skin” from forming. Put in refrigerator to cool for 1-2 hours.
- Zest and juice 3 lemons into a bowl. Save a few pinches of lemon zest out if you want to decorate the top with it.
- Mix the condensed milk with the lemon juice.
- Fold in whipped cream until completely combined.
- Spread whipped cream mixture over the top of the raspberry cream layer. Sprinkle lemon zest on top to decorate.
- Place in freezer for 2 hours or until you are ready to serve.