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Dorothy Regnier of Kamloops, British Columbia suggests, “You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!”
Originally published as Raspberry Custard Pie in Taste of Home June/July 2006, p47
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Reviewed on Sep. 29, 2011 by mariannette
Should 'set' without a problem. With 3 eggs & less that one cup of liquid, this custard should 'set' w/o a problem. The Martha Stewart recipe calls for 1 egg & once cup of cream.
Reviewed on Sep. 08, 2011 by betteb2
I have made this recipe twice and couldn't get the filling to thicken. The last time I burnt the crust and still the custard didn't set in the middle. I was using frozen berrys. Was that my problem?
Reviewed on Aug. 08, 2009 by lifesjourneytoday@yahoo.com
I had this pie at my sister Kathy’s made with fresh raspberries from her garden. My husband loved it too. It is to die for. I added it to my recipe box.
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