Print Options

 
 
 Print
Raspberry Custard Pie Recipe

Raspberry Custard Pie Recipe

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 YIELD: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.

Wine Pairings

Sweet White Wine

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