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Raspberry Custard Pie Recipe

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This recipe for Raspberry Custard Pie is from The Moser Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
fresh raspberries
7 large eggs
1 cup sugar
1/2 tsp salt
2 tsp vanilla
4 cups scalded milk
2 premade pie crusts
Directions:
Directions:
Place crusts in 2 greased 9.5" glass pie dishes.
Cover bottom of pie with 1 layer of fresh raspberries (do not wash berries). Frozen berries should be added gently to the custard mixture after it's in the pie shell to avoid "bleeding" and discoloration of the custard. Let a little "breathing space" around the berries to avoid a watery pie.
Beat eggs and sugar, add vanilla, and gradually add scalded milk while stirring briskly. Pour into pie shell. Try not to have bubbles. Place the 2 pies on the bottom rack of a 350º oven for 35 minutes. To check for doneness, grasp sides of pie dish, jarring gently. Contents should wobble like set Jell-O. Do not under or over bake; either can cause pie to be watery. Place on wire cooling racks. After cooled, store in refrigerator, uncovered.
Number Of Servings:
Number Of Servings:
2 large pies
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The Moser tradition is to use black raspberries!

 

 

 

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