Raspberry and vanilla cream pie
Description
The recipe won't take much time. A recipe for a pie with vanilla cream, whipped cream, and raspberries. The vanilla cream can be prepared up to 4 days in advance and stored chilled in a sealed container. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Make the dough. Cut the butter into pieces. In a small bowl, mix vanilla, cream, and egg yolks. In a food processor, combine flour, sugar, and salt, pulsing several times. Add the butter and pulse 12–15 times, until the mixture resembles sand. Add the yolk mixture and mix with a mixer at low speed for 10–12 seconds. Turn the dough out onto a work surface, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 2
Step 2
2. Spray the pie pan with oil. Tear the chilled dough into about 10 pieces and arrange them evenly in the pan.
- 3
Step 3
3. Press all pieces of dough into the pan with your hands, smoothing them out. Make sure the dough is of even thickness. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- 4
Step 4
4. Preheat the oven to 190 degrees. Bake the pie for 25-30 minutes, until golden brown. Let it cool completely.
- 5
Step 5
5. Make vanilla cream. Heat milk in a medium saucepan. In a medium bowl, mix egg and egg yolks together. Add sugar and mix. Add flour and mix until thickened.
- 6
Step 6
6. As soon as the milk comes to a boil, reduce the heat and simmer over medium heat, gradually adding the egg mixture. Constantly stir with a whisk until the mixture comes to a boil. Cook for another 1 minute, until the mixture becomes very thick. Remove from heat and stir in the butter and vanilla extract. Strain the mixture through a sieve into a bowl.
- 7
Step 7
7. Sprinkle the cooled pie with raspberries, then pour over the chilled vanilla cream. Smooth with a spatula.
- 8
Step 8
8. Top with whipped cream beaten with sugar and vanilla extract, garnish with raspberries, and serve.