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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


  • 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
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter


  • 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Reviews for Raspberry Custard Pie

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Lara User ID: 9108671 263441
Reviewed Mar. 14, 2017

"This was a complete disaster. First of all, the custard never set, and I do mean never. I cooked that pie for well over an hour. Nope, still soupy. In addition, I didn't need that many raspberries - not even close. It ended up being a raspberry mush with a too-done crust by the time I finally took it out. What a disappointment. Don't try this at home, boys and girls."

Melinda User ID: 7136212 257060
Reviewed Nov. 20, 2016

"My favorite pie recipe so far! Had made this on many occasions. Have also used, mangoes, Apple's, strawberries, etc, is a very versatile recipe"

katlaydee3 User ID: 3741999 157549
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."

j4544 User ID: 6754215 64237
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."

mariannette User ID: 2845767 141933
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."

betteb2 User ID: 3432478 82939
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?"

[email protected] User ID: 1097835 159520
Reviewed Aug. 8, 2009 Edited Mar. 14, 2017

"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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