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Raspberry Custard Pie

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

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 large 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

  • 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.
  • 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 588 calories, 20g fat (12g saturated fat), 118mg cholesterol, 259mg sodium, 95g carbohydrate (62g sugars, 6g fiber), 8g protein.

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