Raspberry Custard Pie Recipe
Raspberry Custard Pie Recipe photo by Taste of Home

Raspberry Custard Pie Recipe

Publisher Photo
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!”
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup evaporated milk
  • 2 teaspoons vanilla extract
  • Dash salt
  • 5-1/2 cups fresh or frozen raspberries
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter

Directions

  1. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.
  2. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Raspberry Custard Pie in Taste of Home June/July 2006, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Custard Pie

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 2, 2013

"This pie is delicious! However, I had a lot of leftover filling and really could have made a second one; which is what I will plan to do next time. Also, the cooking time was at least 10-15 mins longer than the recipe said as others have mentioned."

MY REVIEW
Reviewed Jun. 28, 2012

"The filling did not have the texture, flavor or look of a true custard pie. It was to sweet, and looked more like a pecan pie filling, not custard. With only a 1/3 cup of evaporated milk it was very noticeable in the taste. The berries and custard were in layers, berries on top and custard (if you want to call it custard) on the bottom. A true custard pie has the berries throughout the custard, and the custard is light and wiggles. I will not make this recipe again."

MY REVIEW
Reviewed Sep. 29, 2011

"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."

MY REVIEW
Reviewed Sep. 8, 2011

"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?"

MY REVIEW
Reviewed Aug. 8, 2009

"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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