Step 1

In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in a moderate amount of hot mixture into yolks. Immediately return to the hot mixture. Put back on the stove and stir and cook another 2 minutes stirring constantly.

Step 2

Remove from heat. Add butter and vanilla.

Step 3

Place Saran Wrap or wax paper directly onto the mixture until cooled.

Step 4

Pour into pie shell.

Step 5

Spread raspberry filling over vanilla filling.

Step 6

Top with Cool Whip and refrigerate.