Friday, July 31, 2009

Rasberry Custard Pie

Combine 3/4 cup sugar
and 2 Tablespoons cornstarch.
Pour sugar over 1 quart of raspberries,
and heat gently (do not cook!) until sugar melts.
(I did it in the microwave.)

While the sugar is melting into the raspberry juice, make a single 10" pie crust and place into pie plate.

Gently stir sugar into berries.
In another bowl, combine
3 eggs
1/2 cup sugar
2/3 cup milk

Pour berries into raw pie crust.
Pour egg/milk mix over the berries.

Bake at 350 for about 75-80 minutes, until egg is set and top of pie is beginning to turn golden. Do not try to shorten cooking time by baking in a hotter oven. Let cool completely before you even think of cutting the pie.


  1. Susan gave me this recipe last year. It is amazingly good...and easy!

  2. And we had the pie because of Erin's sharing the treasures from her raspberry bushes. I have enough raspberries this year to get a few for a bowl of cereal every couple of days. But the pie was due to Erin's berry-gift. Thank you!

  3. Yum! Looks great...raspberries don't even last long enough here to make it into pie though!

  4. Yup, Pam, I had to do a lot of "GET YOUR HANDS OFF THOSE BERRIES" to manage a pie. I'm looking forward to 2012. By then my berry canes (planted this summer) should be giving me enough for jam, pie, AND fresh snacking.

  5. Off-topic post: Please help me, Susan. I can't figure out that photo in your sidebar. You look wonderful, but it looks like there's a stainless steel bowl flying through the air toward your face. Please put my mind at ease. Are you okay?

  6. It's at the old house. Above the kitchen sink was a high cupboard. In the space between the sink and the cupboard, we had tea mugs hanging on the wall, and on the sides of the cupboard were other kitchen items that needed to be handy. The knife board was hanging on the right cupboard. The colader (that you see) was hanging on the left cupboard.

  7. Phew! I feel better now! :-)