Raspberry Cream Pie recipe from 1937

This Raspberry Cream Pie recipe from 1937 turned out to be a pleasant surprise. A great, light summer treat!

INGREDIENTS:

• 1½ cups milk

• 2 egg yolks

• ½ cup sugar (100g)

• Pinch of salt

• ¼ teaspoon vanilla extract

• 1 baked pie shell

• 2 cups fresh raspberries (340g)

• 1 tablespoon sugar

• 2 egg whites

• ¼ cup fine sugar (50g)

Note: All ingredients should be room temperature unless otherwise stated.

Method:

• Preheat oven to 350°F/175°C

Making the filling:

1. In a large bowl, beat egg yolks, sugar, and a pinch of salt until light in colour.
2. In a medium pot, scald milk over medium heat.
3. Whisk in about ¼ cup of the hot milk into the egg mixture to temper the eggs.
4. Whisk the egg mixture into the remaining hot milk in the pot. 
5. Cook gently while constantly stirring until the mixture thickens on medium-low heat. (About 15 minutes.)
6. Remove custard from heat, add vanilla, mix and set aside to cool.
7. Pour custard into a heat proof container and place cling film on the surface of the custard to prevent a skin from forming.(If there are some small scrambled egg bits in the custard, you can strain them out with a sieve before cooling.)

Making the meringue:

1. In a medium sized bowl, whip egg whites while adding fine sugar gradually. Continue mixing until stiff peaks are achieved. 

Assembly & Baking:

1. Pour berries into cooled, baked pie shell, and sprinkle the 1 tablespoon of sugar over them.
2. Pour cooled custard over the berries. 
3. Pile the meringue lightly on top of pie. 
4. Place in preheated oven for 12-15 minutes, or until the meringue is very light golden brown. 
5. Cool at room temperature, then chill the the refrigerator before serving.

Enjoy! 

Notes:

Wait until the custard has cooled before pouring onto the pie or you risk a soggy crust.

Original newspaper clipping: