Raspberry Custard Pie

photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




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

Questions & Replies

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  1. 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.
  2. Great Pie ! Loved it ! Filling was great ! Thanks for posting !
  3. I had a sack of frozen berries ro thaw.Someone put a heavy dish and squished them so I had plenty of berries and juice. I used 31/2 cups,worried about the amt of juice so added 1 tsp cornstarch. I also put in a 10 inch pie pan deep dish, it was right up to the top when cooked. I put tin foil around the edges of crust & cooked 10 more minutes.It was great. My hubby said "she got that right" and I agree. I will make again but will not fold the "whole" berries in the mix. I would put a layer of berries, then custard, then berries, then custard etc. This was excellent!
  4. Not really the custard I was expecting, more of a souffle. I made this using both raspberries and thin-sliced pears (5.5 cups of fresh fruit total). I liked the pears with the raspberries and I think the filling had a wonderful flavor. I felt like the pie wasn't setting up, so I let it bake quite a bit longer. At least 20 minutes? It was probably overbaked, judging by the brownness and stiffness of the crust. The filling expanded and then "fell" like a souffle, but despite that, it was still really quite delicious and I'd make it again.
  5. Where exactly does the custard part come in when only using 1/3 cup of milk.



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