Description
A delightful combination of creamy custard and fresh raspberries, this Raspberry Custard Pie is perfect for any occasion.
Ingredients
Scale
- 1 prepared pie crust (baked and cooled)
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ⅓ cup all-purpose flour
- 2 cups milk
- 4 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- Optional: 1 vanilla bean (split with seeds removed and reserved)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup water
- 4 cups fresh raspberries
- 1 tablespoon butter
Instructions
- First, prepare pie crust, baked and cooled, set aside.
- Use a whisk to beat egg yolks in a small bowl. Set aside.
- In a medium saucepan, combine sugar, salt, and flour. Slowly stir milk into dry mixture. Place over medium-high heat and start cooking, whisking continuously.
- Once all combined, briskly whisk in the beaten eggs slowly and continue whisking continuously until pudding thickens up about 5 minutes. It is very important that you add the eggs in slowly so you don’t curdle the eggs.
- Add the butter and vanilla and whisk to combine.
- Remove from heat and pour into prepared pie crust. Place custard pie in fridge to prepare the raspberry pie filling.
- In a 2-quart saucepan, mix sugar, cornstarch, salt, and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
- Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon on top of custard pie filling and refrigerate at least 2 hours before serving.
- Add fresh whipped topping or store-bought whipped topping if desired. To make whipped topping, you’ll need 1 cup of fresh whipping cream + 2 tablespoons powdered sugar + 1 teaspoon vanilla. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or the cream will become lumpy and butter-like.
Notes
- Ensure to whisk continuously while cooking the custard to avoid curdling the eggs.
- Chill the pie for at least 2 hours to set before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg