Black Raspberry Cream Pie


Words cannot describe the sheer yumminess of this easy pie.  Feel free to use frozen black raspberries.

1 (8 inch) pie shell
3/4 c. sugar
4 tbsp. flour
1 c. evaporated milk (You can also use whipping cream if you’d like.)
3/4 c. skim milk (I used 2%.)
1 c. black raspberries, washed and drained

Mix sugar and flour together in a 2-quart saucepan.

Pour evaporated milk and skim milk into the sugar-flour mixture, while stirring. Heat mixture over medium heat until it just reaches the boiling point. Stir constantly to prevent sticking. Remove from heat.

Place drained raspberries in bottom of 8-inch pie shell in an even layer. Pour hot cream mixture over the berries. Bake at 350 degrees for 30-35 minutes or until the crust is golden brown and the filling is set.


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