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Raspberry Custard Pie

Total Time

Prep: 20 min. + chilling Bake: 55 min. + cooling

Makes

8 servings

Dorothy Regnier of Kamloops, British Columbia suggests, “You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!”

Ingredients

  • Dough for single-crust pie
  • 3 large eggs
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup evaporated milk
  • 2 teaspoons vanilla extract
  • Dash salt
  • 5-1/2 cups fresh or frozen raspberries
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling.
  3. Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 588 calories, 20g fat (12g saturated fat), 118mg cholesterol, 259mg sodium, 95g carbohydrate (62g sugars, 6g fiber), 8g protein.

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