raspberry pie recipe

This recipe is a favorite because it is easy, delicious and always is a hit.

12 Ozs Raspberries – frozen, unsweetened, thawed
¾ Cup Sugar
2 Tsps Raspberry Liqueur
5 Egg Yolks
2 Cups Heavy Whipping Cream
¼ Tsp Vanilla Extract
5 Tbs Butter – unsalted

⅓ Cup Light Brown Sugar – firmly packed

Drain the thawed berries. Gently toss the drained berries with ¼ cup granulated sugar and the raspberry liqueur. Divide the berries among 6 custard cups. Whisk egg yolks and remaining cup of sugar in a medium saucepan until pale and thick. Add the cream and the vanilla. Set the saucepan over medium heat and stir until the custard is thick and coats the back of a spoon 5 – 7 minutes. Add butter and stir until melted. Spoon over the berries and refrigerate, covered, for at least 4 hours. You can also do this a day ahead to this point and then refrigerate overnight.

Preheat broiler. Press brown sugar through sieve and distribute evenly over the custards. Broil until the sugar begins to melt and caramelizes. This should take about 2 minutes. Chill 3 hours before serving.