1 (8 inch) pie shell
3/4 c. sugar
4 tbsp. flour
1 c. evaporated milk
3/4 c. skim milk
1 c. black raspberries, washed and drained

Mix sugar and flour together in a 2-quart saucepan. Pour evaporated milk and skim milk into the sugar-flour mixture, while stirring. Heat mixture over medium heat until it just reaches the boiling point. Stir constantly to prevent sticking. Remove from heat.

Place drained raspberries in bottom of 8-inch pie shell in an even layer. Pour hot cream mixture over the berries. bake at 350 degrees for 30-35 minutes or until the crust is golden brown and the filling is set.