raspberry custard pie

Name: Raspberry Custard Pie
Prep time: 20 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: - pastry for single-crust pie (9 inches); 3 - eggs; 2 cup(s) sugar; 1/2 cup(s) all-purpose flour; 1/3 cup(s) evaporated milk; 2 teaspoon(s) vanilla extract; dash(es) salt; 5 1/2 cup(s) fresh or frozen raspberries; FOR THE TOPPING; 1/2 cup(s) all-purpose flour; 1/4 cup(s) packed brown sugar; 1/4 cup(s) cold butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

►

yield 8 serving(s)

prep time 20 Min

cook time 55 Min

method Bake

Ingredients For raspberry custard pie

pastry for single-crust pie (9 inches)
3

eggs
2 c

sugar
1/2 c

all-purpose flour
1/3 c

evaporated milk
2 tsp

vanilla extract
dash

salt
5 1/2 c

fresh or frozen raspberries
FOR THE TOPPING
1/2 c

all-purpose flour
1/4 c

packed brown sugar
1/4 c

cold butter

How To Make raspberry custard pie

1
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.

2
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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.