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Raspberry Custard Pie

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This pie is a perfect combination of both fruit and custard. Fresh from the bush, these raspberries make this custard pie pop!

Raspberry Custard Pie

I remember the custard pie my husband’s grandmother would make.

She served it topped with nutmeg and a scoop of vanilla ice cream on the side.

Truth be told I never had a piece of her plain custard pie.

I always waited for the raspberry one.

Thes are the INGREDIENTS you will need:

Crust:

  • 1 pkg crust at room temperature, or make your own

Filling:

  • 4 cups fresh raspberries
  • 1.75 cups milk
  • 3/4 cup sugar
  • 3 large eggs
  • 2 tablespoons cornstarch

These are the INSTRUCTIONS For Preparation:

  • Preheat oven to 375 degrees F.
  • Gently rinse fresh raspberries immediately before use, pat dry with paper towel.
  • Combine milk, sugar, eggs, and cornstarch and mix thoroughly.
  • Pour mixture into pie shell. Optional Add berries to the custard mixture.
  • Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze. Place in oven and bake for 45 to 60 minutes until crust is golden brown.
  • Allow to cool before serving. Custard should set as it cools.
  • Frozen raspberries should be allowed to thaw and drain completely in colander before baking.

NOTES:

Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.

My husband’s grandfather had raspberry bushes in his yard.

My husband tells the story of when he was little, playing outside amongst the bushes.

He and his sister would pluck raspberries off the bushes and eat them.

I even have a picture of it!

His grandparents would give both the children a basket to fill with the fresh raspberries.

That is a memory I love to replicate.

I know he thinks back to those lazy warm days he spent with his grandparents. He seems to drift away in thought.

She was a typical Polish grandmother. She was always in the kitchen cooking or baking.

Even as my husband and I were engaged she always made sure everyone had something t eat.

Did you ever see pictures of a large table full of food? Those were just to satisfy us before dinner.

There is something about the color and “taste of spring” a good fruit pie brings to the table.

Fresh from the bush, these raspberries make this custard pie pop!

This one is a perfect combination of both fruit and custard.

It is very different than the pies my own Italian grandmother would make.

But the spread of “appetizers” on her table were just as plentiful as Mr. L’s grandparents.

I never had the opportunity to cook with Busia. I wish I had. She made the best Polish food. I will never come close to her skills.

But this Raspberry Custard Pie is one that I can.

Sadly this recipe isn;t from her recipe box. But it looks the same and tastes like heaven.

This pie is so easy to prepare any skill level can make this.

I hope you give it a try. You will surely add it to your own list of pies to make.

I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.

This pie is a perfect combination of both fruit and custard. Fresh from the bush, these raspberries make this custard pie pop!

Raspberry Custard Pie

This pie is a perfect combination of both fruit and custard. Fresh from the bush, these raspberries make this custard pie pop!
4.42 from 31 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: nobake, summer, Thanksgiving
Method: NoBake
Skill Level: Basic
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Adjust Servings: 8 Slices
Calories: 578kcal
Author: Marilyn

Ingredients

Crust:

  • 1 pkg crust at room temperature, or make your own

Filling:

  • 4 cups fresh raspberries
  • 1.75 cups milk
  • 3/4 cup sugar
  • 3 large eggs
  • 2 tablespoons cornstarch

Instructions

  • Preheat oven to 375 degrees F.
  • Gently rinse fresh raspberries immediately before use, pat dry with paper towel.
  • Combine milk, sugar, eggs, and cornstarch and mix thoroughly.
  • Pour mixture into pie shell. Optional Add berries to the custard mixture.
  • Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze. Place in oven and bake for 45 to 60 minutes until crust is golden brown.
  • Allow to cool before serving. Custard should set as it cools.
  • Frozen raspberries should be allowed to thaw and drain completely in colander before baking.

Notes

Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1slice | Calories: 578kcal (29%) | Carbohydrates: 0g | Protein: 0g | Fat: 8g (12%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 87mg (29%) | Sodium: 348mg (15%) | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  2. blankApril J Harris says

    What a lovely pie, Marilyn! My husband loves raspberries so I’m sure he will enjoy this! Thank you for being a part of the Hearth and Soul Link party. I hope your week has started off well!

    Reply

    • blankMarilyn says

      Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

  10. blankClaire says

    Oh this does look yummy Marilyn. I would love to try a slice :)Thanks for sharing at Creative Mondays 🙂 Hope you can join us today.

    Reply

    • blankMarilyn says

      Thank you Claire. I am skipping party hopping this to take some stress off my plate. It is only Monday and I miss it! But I will be back next week! Enjoy your week.

      Reply

  13. blankJann Olson says

    This sounds so delicious! I love raspberries and I love custard, so this is a win, win! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  16. blankTheresa says

    This sound so yummy. I haven’t made that many custard pies but, might have to add this to my must make list. Thanks for sharing at the Inspiration Spotlight party. Sharing.

    Reply

    • blankMarilyn says

      I really hope you get a chance to trt this pie. The blend of custard and raspberries was genius by whoever thought to combine them. Enjoy your day!

      Reply

  18. blankChas says

    Marilyn, this sounds amazing and is something I definitely want to make! Pinned – Thanks for sharing on To Grandma’s House We Go! I’ll be featuring you next week!

    Reply

  20. blankLisa Lynn says

    My raspberries are just starting to color up…looking forward to trying this recipe! Found it (again…saw first on LinkedIn) on the Simple Homestead Hop!

    Reply

    • blankMarilyn says

      I remember the raspberry bushes at mt grampa’s house. We loved to pick them, but not many made it back to the table. LOL. Have a great week.

      Reply

  29. blankAmy says

    Oh my, does this sound good!. I love raspberries, and mixed with the custard sounds divine. Thank you for bringing back the memory of my grandma’s pies. There really is something about the color and “taste of Spring” that a good fruit pie does bring to the table. Thanks for sharing at Dare to Share Saturday.

    Reply

    • blankMarilyn says

      I am so glad I could bring back a lovely memory. It is such a special thing. This pie was a delicious change to the plain custard pies. Enjoy!

      Reply

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