Raspberry Custard Pie. Fresh from the bush, these raspberries make this custard pie pop!
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4.64 from 19 votes

Raspberry Custard Pie

Fresh from the bush, these raspberries make this custard pie pop!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: nobake, summer, Thanksgiving
Method: NoBake
Skill Level: Basic
Servings: 8 Slices
Calories: 578kcal
Author: Marilyn



  • 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.


Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
Recipe makes enough crust for 2 pies.
©MARILYN'S TREATS. All images are copyright protected. 


Serving: 1slice | Calories: 578kcal | Carbohydrates: 0g | Protein: 0g | Fat: 8g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 87mg | Sodium: 348mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg