Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie (9 inches)

  2. 3 eggs

  3. 2 cups sugar

  4. 1/3 cup evaporated milk

  5. 2 teaspoons vanilla extract

  6. Dash salt

  7. 5-1/2 cups fresh or frozen raspberries


  9. 1/2 cup all-purpose flour

  10. 1/4 cup packed brown sugar

  11. 1/4 cup cold butter

Instructions Jump to Ingredients ↑

  1. Raspberry Custard Pie Recipe photo by Taste of Home 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. Yield: 8 servings.


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