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Raspberry Custard Pie

A delightful dessert featuring a creamy custard filling and fresh raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pie crust 1 pie crust, store-bought or homemade
For the Custard Filling
  • 2 cups 2 cups fresh raspberries
  • 2 cups 2 cups milk
  • 3 pieces 3 eggs Use room temperature eggs for better results.
  • 3/4 cup 3/4 cup sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 teaspoon 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place your pie crust in a 9-inch pie dish and press it firmly against the edges. Poke some holes in the bottom with a fork to prevent bubbling.
  3. In a mixing bowl, whisk together the sugar and cornstarch until smooth. Gradually whisk in the milk until well combined, followed by the eggs, vanilla extract, and salt.
  4. Gently fold in the fresh raspberries, ensuring they are evenly distributed.
Baking
  1. Pour the custard filling into the prepared pie crust. Bake in the preheated oven for about 45-50 minutes or until the custard is set (it should shake slightly but not be liquid).
Cooling
  1. Once baked, remove the pie from the oven and let it cool at room temperature. Then, refrigerate for at least 2 hours for the best texture.

Notes

Enhance your Raspberry Custard Pie with whipped cream or powdered sugar. If making leftovers, cover with plastic wrap or foil and refrigerate for up to 3 days. It can also be frozen for about a month.