The film "What's Cooking?" depicts Thanksgiving dinner at 4 different ethnic-American homes. This Raspberry Torte was dessert at one of the dinners, which we recreated for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo
packages fresh raspberries
French vanilla pudding mix
shredded cheddar cheese (optional)
In This Recipe
Make sure that all ingredients except the milk are
at room temperature. Preheat oven to 350°F.
Mix the confectioner’s sugar and butter together
in a medium-size bowl. Slowly add in
the fl our and form into a fi ne pastry dough.
Place in a round baking dish, pressing it to and
up the sides. Bake for 15–18 minutes. Remove
from oven and allow to cool.
In a large bowl, beat the eggs, vanilla extract,
and granulated sugar together until light and
fluffy. Mix in the salt, baking powder, and
Pour the berries and the almonds into the
cooled pie crust and spoon the egg and sugar
mixture over them. Place in a 350°F oven and
bake for 35 minutes, or until the top begins
to brown. Remove from oven and allow to
Make the pudding according to the directions,
adding in the milk and vanilla. Allow to sit for
5–10 minutes. Spoon over the fi nished pie; top
with raspberries lined up like soldiers in rows.
Refrigerate covered overnight.
Sprinkle with shredded cheddar cheese, if desired,