Raspberry-Lavender Cream Pie

Lavender makes this raspberry pie extra special. No wonder it won the State Fair Pie Contest in 2010!

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Servings 8

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State Fair Pie Competition 2010

Peggy Smith

Delaware, Ohio

ingredients 10
Prep Time 40 min
Total Time 4 hr 40 min

Ingredients

4: cups fresh raspberries

1: Pillsbury® refrigerated pie crust, softened as directed on box

1/4: cup cold water

1 1/2: teaspoons unflavored gelatin

2: pasteurized eggs*

1/2: cup lavender sugar**

: Pinch of salt

3/4: cup heavy whipping cream

: Sweetened whipped cream, if desired

: Additional fresh raspberries, if desired

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Directions

1 Rinse and dry raspberries. Place in food processor and puree until smooth. Pour through medium sieve over bowl to remove seeds. Keep at room temperature.
2 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
3 To make filling, pour cold water into 1-quart saucepan and sprinkle with gelatin. Let set until gelatin softens and swells, 5 to 10 minutes. Heat gelatin over medium heat until clear and fluid, stirring as needed to dissolve, 3 to 4 minutes. Stir gelatin mixture into raspberry puree.
4 In bowl, using electric mixer on medium-high speed, beat eggs, lavender sugar and salt until pale yellow; set aside.
5 In large bowl, using electric mixer on medium-high speed, beat cream until thick, soft peaks form. Add egg mixture and raspberry puree, and beat until smooth. Pour filling into baked pie crust, smoothing top with rubber spatula. Refrigerate until filling is cold and firm, 4 to 6 hours.
6 Top the pie with dollops of sweetened whipped cream and fresh raspberries. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

**Add 1 tablespoon chopped lavender buds to 2 cups sugar. Place in a glass jar and shake to mix. Store for 2 days. Sugar will pick up the lavender scent and flavor.