Raspberry Custard Pie

Name: Raspberry Custard Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (9 inch) pastry dough, for single crust pie; 3 eggs; 2 cups sugar; 1/2 cup flour; 1/3 cup evaporated milk; 2 teaspoons vanilla extract; 1 dash salt; 5 1/2 cups fresh raspberries or 5 1/2 cups frozen raspberries; 1/2 cup flour; 1/4 cup packed brown sugar; 1/4 cup cold butter

(5)

Recipe by Courtly

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READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

(9 inch) pastry dough, for single crust pie
3

eggs
2

cups sugar
¹⁄₂

cup flour
¹⁄₃

cup evaporated milk
2

teaspoons vanilla extract
1

dash salt
5 ¹⁄₂

cups fresh raspberries or 5 1/2 cups frozen raspberries
Topping
¹⁄₂

cup flour
¹⁄₄

cup packed brown sugar
¹⁄₄

cup cold butter

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.

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