Raspberry Custard Pie

READY IN: 1hr 15mins
Recipe by Courtly

Yum!

Top Review by Blue Eyes Willow

Great pie! It made a lot more than one pie- I did one 8 inch and 6 little tarts from the large size muffin tin and I had only added a half cup of rasberries. I also added lemon zest to the pie crust with GREAT results.

Ingredients Nutrition

Directions

  1. Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
  2. Flute edges; set aside.
  3. In a large mixing bowl, beat eggs.
  4. Add the sugar, flour, milk, vanilla and salt; mix well.
  5. Gently fold in raspberries; pour into crust.
  6. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling.
  7. Bake at 400 for 10 minutes.
  8. Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean.
  9. Cool on a wire rack.
  10. Refrigerate leftovers.

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