Raspberry Custard Pie

Name: Raspberry Custard Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (9 inch) pastry dough, for single crust pie; 3 eggs; 2 cups sugar; 1/2 cup flour; 1/3 cup evaporated milk; 2 teaspoons vanilla extract; 1 dash salt; 5 1/2 cups fresh raspberries or 5 1/2 cups frozen raspberries; 1/2 cup flour; 1/4 cup packed brown sugar; 1/4 cup cold butter

Submitted by Courtly

"Yum!"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 8

ingredients

1 (9 inch) pastry dough, for single crust pie
3 eggs
2 cups sugar
¹⁄₂ cup flour
¹⁄₃ cup evaporated milk
2 teaspoons vanilla extract
1 dash salt
5 ¹⁄₂ cups fresh raspberries or 5 1/2 cups frozen raspberries
Topping
¹⁄₂ cup flour
¹⁄₄ cup packed brown sugar
¹⁄₄ cup cold butter

directions

Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
Flute edges; set aside.
In a large mixing 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 near the center comes out clean.
Cool on a wire rack.
Refrigerate leftovers.

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Reviews

Great pie! It made a lot more than one pie- I did one 8 inch and 6 little tarts from the large size muffin tin and I had only added a half cup of rasberries. I also added lemon zest to the pie crust with GREAT results.

Blue Eyes Willow
Great Pie ! Loved it ! Filling was great ! Thanks for posting !

staceyelee
I had a sack of frozen berries ro thaw.Someone put a heavy dish and squished them so I had plenty of berries and juice. I used 31/2 cups,worried about the amt of juice so added 1 tsp cornstarch. I also put in a 10 inch pie pan deep dish, it was right up to the top when cooked. I put tin foil around the edges of crust & cooked 10 more minutes.It was great. My hubby said "she got that right" and I agree. I will make again but will not fold the "whole" berries in the mix. I would put a layer of berries, then custard, then berries, then custard etc. This was excellent!

Montana Heart Song
Not really the custard I was expecting, more of a souffle. I made this using both raspberries and thin-sliced pears (5.5 cups of fresh fruit total). I liked the pears with the raspberries and I think the filling had a wonderful flavor. I felt like the pie wasn't setting up, so I let it bake quite a bit longer. At least 20 minutes? It was probably overbaked, judging by the brownness and stiffness of the crust. The filling expanded and then "fell" like a souffle, but despite that, it was still really quite delicious and I'd make it again.

TKSellman
Where exactly does the custard part come in when only using 1/3 cup of milk.

Crazy Chef Bob