RASPBERRY CUSTARD PIE RECIPES

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

RASPBERRY CUSTARD PIE RECIPE - FOOD.COM

Raspberry Custard Pie Recipe - Food.com image

Make and share this Raspberry Custard Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 529.5, FatContent 16.6, SaturatedFatContent 6.6, CholesterolContent 97.6, SodiumContent 218.4, CarbohydrateContent 90.3, FiberContent 6.7, SugarContent 60.7, ProteinContent 7.2

RASPBERRY CUSTARD PIE RECIPE: HOW TO MAKE IT

Raspberry Custard Pie Recipe: How to Make It image

Dorothy Regnier of Kamloops, British Columbia suggests, “You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!”

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Dough for single-crust pie
3 large eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 588 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 95g carbohydrate (62g sugars, FiberContent 6g fiber), ProteinContent 8g protein.

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