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
Servings: 8 Slices
- 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.
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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