Dessert, Pies & Tarts, Recipes

Raspberry Custard Pie

December 30, 2013


I’m so excited to share this recipe with you!

I love raspberries, and if you love raspberries, you will love this pie. 

This picture was taken during the assembly process. 

This is your new favorite pie filling. 

…And I think that’s my new favorite color. 

Raspberry Custard Pie
This pie has FIVE CUPS of raspberries in it. It is AMAZING!
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For the Pie
  1. 3 eggs
  2. 2 cups sugar
  3. ½ cup flour
  4. ⅓ cup evaporated milk
  5. 2 teaspoons vanilla
  6. dash of salt
  7. 5 ½ cups fresh or frozen raspberries
  8. One unbaked pie shell
For the Streusel
  1. ½ cup flour
  2. ¼ cup brown sugar
  3. ¼ cup butter, cold and chopped
For the Pie
  1. In a mixing bowl, beat eggs. Add sugar, flour, milk, vanilla and salt. Fold in berries. Transfer to a saucepan and cook over medium heat until the custard and berries are incorporated. Pour filling into pie shell.
For the Streusel
  1. Combine flour, brown sugar and butter to make streusel. Sprinkle over filling.
  2. Bake at 350° for 50 minutes.
  1. *If I were you, I would make this a couple of hours in advance so the filling has time to cool a little and set. It makes cutting into it MUCH less exciting.
My Mom Taught Me To Play With my food

This Raspberry Custard Pie has FIVE CUPS of raspberries in it. It is AMAZING! Here is your finished product.

I’m sure your pie crust will turn out much prettier than mine did. 

I guess it didn’t matter what it looked like, because I took it to Christmas dinner and it was demolished in approximately 8.7 seconds. 

So if you are like me, and practicing your pretty pie making skills, I highly suggest this one because you won’t have much time to look at it anyway. 

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