Briermere Farms Raspberry Cream Pie Recipe

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Creamy, tangy, and bursting with the natural sweetness of fresh raspberries, this Briermere Farms Raspberry Cream Pie is pure perfection. For those of us who can’t take a weekend road trip to the farm as often as we’d like, why not bring a taste of Briermere into your kitchen?

How to make Briermere Farms Raspberry Cream Pie

Briermere Farms Raspberry Cream Pie is one of the iconic signature desserts from the famed Briermere Farms bakery on Long Island, New York. It’s beloved for its refreshing combination of creamy filling and bright raspberry topping.

Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Cream Filling:

• 1 cup whole milk
• 1 cup heavy cream
• ⅓ cup granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract

For the Raspberry Topping:

• 2 ½ cups fresh raspberries (plus extra for garnish, if desired)
• ⅓ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon fresh lemon juice

Instructions

Step 1: Prepare the Pie Crust

1. Make the Dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour (or up to overnight). This step is crucial for a flaky crust.
3. Roll and Bake: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges for a decorative finish. Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes, remove the weights, and bake for another 5-7 minutes, or until golden brown. Let it cool completely.

Step 2: Make the Cream Filling

1. Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling.
2. Mix the Yolks and Starch: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour about ½ cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
3. Cook the Pastry Cream: Pour the tempered egg mixture back into the saucepan. Continue cooking over medium heat, whisking constantly, until the mixture thickens (about 3-5 minutes). Remove from heat and stir in the vanilla extract.
4. Cool the Filling: Transfer the cream filling to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool completely.

Step 3: Make the Raspberry Topping

1. Cook the Raspberry Mixture: In a small saucepan, combine 1 cup of the fresh raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, gently mashing the raspberries with the back of a spoon. Simmer until the mixture thickens and becomes glossy, about 5-7 minutes.
2. Mix with Fresh Raspberries: Let the mixture cool slightly, then fold in the remaining fresh raspberries.

Step 4: Assemble the Pie

1. Layer the Pie: Spread the cooled cream filling evenly into the baked pie shell. Top with the raspberry mixture, spreading it gently to the edges.
2. Chill the Pie: Cover the pie and refrigerate for at least 4 hours, or until fully set. This step allows the flavors to meld beautifully.

Tips for Perfect Raspberry Cream Pie

• Use Fresh Raspberries: Fresh, ripe raspberries are key to achieving the bright, tangy flavor of the topping. If raspberries aren’t in season, frozen raspberries can be used, but ensure they are thawed and drained before use.
• Don’t Skip Chilling Steps: Whether it’s the crust, the cream filling, or the assembled pie, proper chilling ensures the perfect texture for each layer.
• Make It Ahead: This pie tastes even better the next day, making it an ideal dessert for parties or gatherings. Prepare it the night before for optimal flavor.
• Decorate as a Finishing Touch: Add a dollop of whipped cream and a few extra fresh raspberries on top for a stunning presentation.

What to serve with

Briermere Farms Raspberry Cream Pie is already a standout dessert on its own: creamy, tangy, and delightfully sweet with that luscious raspberry topping.

1. Whipped Cream or Fresh Toppings

A slice of raspberry cream pie is wonderfully complemented by a final flourish of toppings.

• Freshly Whipped Cream: Light, lightly sweetened whipped cream adds cloud-like fluffiness to the Briermere Farms Raspberry Cream Pie. You can pipe it around the edges or serve a generous dollop on top.
• Extra Fresh Raspberries: Garnish each slice with a few fresh raspberries for an extra pop of freshness and color.
• Shaved White Chocolate: A sprinkling of white chocolate curls can heighten the flavor profile with a subtle creaminess and create a stunning visual effect.

2. Ice Cream Pairings

Ice cream helps keep the dessert cool and introduces a contrasting texture. Some flavors that pair beautifully with raspberry cream pie include:

• Vanilla Ice Cream: A classic pairing that won’t overpower the Briermere Farms Raspberry Cream Pie’s flavors.
• Lemon Sorbet: The tartness of a lemon sorbet brightens the berry tones in the pie.
• Raspberry Swirl Ice Cream: If you’re feeling bold, double down on raspberries for a flavor explosion!

Ingredients Substitutes

If you’re craving the deliciousness of Briermere Farms Raspberry Cream Pie but need to adjust the recipe to fit your dietary restrictions or simply because you’re missing some ingredients, don’t worry! There are plenty of substitutes available that can help you maintain the same flavors and textures.

1. Substitutes for the Pie Crust

Low-Gluten or Gluten-Free Option

• Substitute for All-Purpose Flour: Replace with gluten-free all-purpose baking flour or almond flour. For the best texture, choose a gluten-free flour blend specifically designed for pastries.
• Alternative Pie Crusts: If you want to skip traditional crusts entirely, you can use crushed graham crackers, crushed vanilla wafers, or even a store-bought gluten-free pie shell.

Dairy-Free Butter Substitute

• Plant-Based Butter: Use a vegan butter alternative like Earth Balance or Miyoko’s Creamery, which mimics the texture and flavor of regular butter.
• Coconut Oil: Solid coconut oil can also replace butter in the crust recipe (use as a 1:1 ratio). Note that this will add a subtle coconut flavor.

Egg-Free Crust Option

• If your crust recipe calls for an egg wash, replace it with a mixture of plant-based milk (such as almond or oat milk) brushed lightly over the crust before baking for a golden finish.

2. Substitutes for the Cream Filling

Dairy-Free Substitute for Milk and Heavy Cream

• Non-Dairy Milk: You can use almond milk, oat milk, coconut milk, or soy milk instead of whole milk.
• Non-Dairy Heavy Cream: Coconut cream works beautifully to replace heavy cream, as it has a similar thick texture. Whipped cashew cream is another excellent option.

Egg-Free Pastry Cream

If you need to omit eggs from the cream filling:

• Custard Alternatives: Use agar agar or cornstarch to thicken the filling. Combine plant-based milk with more cornstarch (about 1-2 extra tablespoons) to achieve a silky texture.
• Vegan Vanilla Pudding: You can use pre-made vegan vanilla pudding as the base for the cream. Add vanilla extract for extra flavor if needed.

Sugar-Free Substitute

For a pie that’s lower in sugar:

• Natural Sweeteners: Replace granulated sugar with honey, agave nectar, or maple syrup. Be mindful to adjust liquid quantities if using liquid sweeteners.
• Stevia or Erythritol: Use these zero-calorie sweeteners to maintain sweetness without adding sugar, keeping the ratio similar to granulated sugar.

3. Substitutes for the Raspberry Topping

Alternative Fruit Options

If raspberries aren’t available or you prefer to switch up the flavors:

• Strawberries, Blackberries, or Blueberries: Substitute raspberries with other fresh berries for a similar bright and tangy flavor profile.
• Frozen Berries: If fresh raspberries aren’t in season, use frozen ones. Thaw and drain them before making the topping to avoid excess liquid.

Sugar-Free Topping Sweetener

• Monk Fruit Sweetener or Erythritol: These are excellent substitutes for granulated sugar when making the raspberry glaze, especially for a sugar-free pie.
• Natural Sweeteners: Honey or maple syrup can replace sugar in the raspberry topping for a more natural flavor.

Thickening Agent Alternative

If you don’t have cornstarch:

• Arrowroot Powder: Use arrowroot powder (same quantity as cornstarch) to thicken the raspberry mixture effectively.
• Tapioca Flour: Another great thickening agent, tapioca flour works well without altering the flavor.

4. Vegan Alternatives

This pie can easily be adjusted to fit a vegan diet:

• Plant-Based Cream Filling: Swap dairy milk with almond milk or coconut milk, use coconut cream instead of heavy cream, and thicken the filling with cornstarch or agar agar instead of egg yolks.
• Raspberry Topping: The raspberry glaze can be made vegan by avoiding animal-based sweeteners (such as honey) and using alternatives like agave nectar or sugar substitutes.

Final Thoughts

While it might take a bit of effort, the joy of making your own Briermere Farms Raspberry Cream Pie is well worth it.

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• Cushion Pie Recipe
• Checkers Pie Recipe
• Copycat Paula Deen’s Blackberry Pie Recipe
• Copycat KFC Pie Poppers Recipe
• Oreo Sandwich Cookie Pie Recipe