Raspberry Custard Pie

Raspberry Custard Pie

Raspberry Custard Pie

So this is clearly the part where I flood the site with black raspberry recipes. In our case, we have a ton of wild black raspberries that grow in our yard, although we also like to go out and pick berries commercially too. I love my classic black raspberry pie, but I’m always up for something new from my cookbook collection or the web. This one was fun to try because it had a different filling which made it almost like a variant on raspberry cream pie (also good, BTW). You can use either black or red raspberries in this. I cook with black because it’s my favorite and they are so easy to get.

Ingredients

  • One pre-cooked pie crust
  •  2 tablespoons unsalted butter, melted
  •  2 tsp vanilla
  •  3 large eggs
  •  2 large egg yolks
  •  1 1/2 cups sugar
  •  1/3 teaspoon finely grated lemon zest
  •  1/2 teaspoon grated nutmeg
  •  Pinch of kosher salt
  •  1/4 cup all-purpose flour
  •  1/3 c heavy cream
  •  2 cups raspberries

Directions

  1. Preheat oven to 350. Beat the eggs and egg yolks with the sugar until thick and fluffy, add the butter, cream, lemon zest, nutmeg, vanilla and salt. Beat in the flour. Spread the raspberries over the crust and pour the filling around the berries. You might have extra filling.
  2.  Bake pie for about an hour and 15 minutes or until the filling is just set in the center. Let cool completely before slicing.

 

 

Raspberry Custard Pie

Raspberry Custard Pie

 

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