Family Favorites - French Raspberry Pie

Raspberries are one of our favorite fruits. So this pie is also one of our favorites.
I made some changes in this recipe to make it more user friendly and to adapt it to our tastes. 
I will give you the recipe as I made it. It started life as a tart but I thought most casual cooks do not have 9 inch removable bottom tart pans. So I made a regular 9 inch pie shell. This must be baked and cooled before filling. Since I always make 2 crusts at a time I have another to fill already baked. 
French Raspberry Pie
1/4 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
2 egg yolks (save your egg whites to add to a custard or scrambled eggs)
1 cup half and half (Whole Milk would work)
1 teaspoon butter (not margarine)
1 teaspoon vanilla
1 pint fresh raspberries
6 ounces Raspberry Jam (a good brand, I used all fruit)
In a small bowl place the sugar, flour, cornstarch and egg yolks. Beat until light and lemon colored. Heat milk in a double boiler just to under boiling. Too hot will cook your eggs. If you get it too hot, just let it cool for a few minutes. Slowly pour about a third of the milk into the sugar egg mixture stirring constantly. Pour this mixture back into the milk. Cook over hot water until very thick. Remove from heat and stir in butter and vanilla. Lay a piece of plastic wrap directly on the surface to keep a skin from forming. Cool.
Pour into baked pie shell and place raspberries on top in circles. Starting on the outside edge. Heat the 6 ounces of jam till melted. (I added a spoonful of Cream Sherry) and spoon over the raspberries, Chill pie. You could garnish with whipped cream, but we thought it was perfect just the way it was.


  1. This is a knock out beautiful pie. Thanks for sharing! dkc

  2. Made this for my family two days ago. The taste was superb. Couldn't be better! Except I think I may have done something wrong with the egg mixture. Everything tasted wonderful but the pie was more runny than I thought it would be. Maybe I needed to make a thicker egg mixture before using it. Anyway, we've tried three of your recipes in the last few days and they have all been winners. Amazing site. Thanks!

    1. Sometimes it depends on the size of your egg yolks - if they are a little small I put in an extra - it won't hurt; just makes the mixture a little richer. This is absolutely Myrna's best pie - I'm glad I'm close enough that she puts us on her pie route!

  3. Kristy,
    You must chill the filling before serving. I try to have it made in the morning and let it chill in the refrigerator for as long as I can keep them out of it. Sue is right in that it never hurts to put in another egg yolk if you need to.


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