Raspberry Glaze for a Raspberry Custard Pie

It is Raspberry Pie seaon.  This summers raspberry pie features a glaze made with part of the fresh raspberries.  Last year I featured my  raspberry custard pie using a bit of raspberry jam glaze.  It is a bit redundant and yet I like the option of different glazes and perhaps you do too. You should also take a look at Judy's Raspberry Glaze which features raspberry jello.  I have also made that one many times with raspberries, strawberries and peaches. . . Like I said, we want to provide you with options.

• one baked pie shell 

Custard

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 egg yolks

Fresh Raspberry Glaze

• 4 cups raspberries
• 3/4 cup water
• 1 cup sugar
• 3 tablespoons cornstarch

Custard Instructions

1. Combine the 1/3 sugar and the first 2 tablespoons of cornstarch in a small  saucepan.
2. Stir in the milk and the egg yolks and bring to a boil over medium heat. . stirring continually.
3. Allow to cool for a few minutes and then pour into the baked pie shell and allow to cool in the refrigerator.

The Raspberry Glaze

1. Take 1 cup of the raspberries and combine them with the water in a small saucepan and bring to a boil and allow to simmer 4 minutes.
2. Strain the berries and discard the berries. . .but save the juice.
3. Combine the 1 cup sugar and the 3 tablespoons cornstarch in a small bowl and then add to the juice with a whisk  If you do not combine the sugar and cornstarch first. .you will have lumps.
4. Stir over medium heat until the glaze clears and comes to a simmer.
5. Arrange one layer of berries over the custard and drizzle half the glaze over . . .and repeat.
6. Refrigerate  for several hours to set and decorate with sweetened whipped cream

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