Raspberry Custard Pie- Do you remember the custard pie your grandmother would make? She served it topped with nutmeg and a scoop of vanilla ice cream on the side. Truth be told though, I never took a piece of there was fruit pie available. There is something about the color and “taste of spring” a good fruit pie brings to the table. This one is a perfect combination of both fruit and custard. Fresh from the bush, these raspberries make this custard pie pop!
Raspberry Custard Pie
- 2 pkg crust, top and bottom room temperature
- 4 cups fresh raspberries
- 1 3/4 cups milk
- 3/4 cup sugar
- 3 eggs
- 2 tablespoons cornstarch
- 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.
- 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.
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.