Raspberry Custard Pie
Yum!
MAKE IT SHINE! ADD YOUR PHOTO
5
People talking
INGREDIENTS
Nutrition- 1(9 inch) pastry dough, for single crust pie
- 3
- 2cups sugar
- 1⁄2cup flour
- 1⁄3cup evaporated milk
- 2teaspoons vanilla extract
- 1dash salt
- 5 1⁄2
Topping
- 1⁄2cup flour
- 1⁄4cup packed brown sugar
- 1⁄4cup cold butter
Advertisement
DIRECTIONS
- 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.
Advertisement