This delectable Raspberry Custard Pie has a rich and creamy vanilla custard pudding layered with a luscious sweet and tangy raspberry pie filling all transferred to a pre-baked pastry crust. It’s perfect for any day of the year for celebrating holidays, potlucks and when you want pie, of course!
Celebration or not, when you’re craving a fresh and exciting combination of smooth custard and intense fruity raspberry flavor to get your taste buds attention, we have delivered. Totally delivered!
How to Prepare!
First pre-bake your pie crust according to your pie crust instructions and let it cool. You can buy one at your local grocer or make your own favorite pie crust.
Once your pie crust has baked and cooled, prepare the vanilla custard.
Vanilla Custard
This custard is made with egg yolks, milk, sugar, salt, butter, flour and vanilla as the main ingredients.
Use a whisk to beat egg yolks in a small bowl. Set aside.
In a medium saucepan, combine sugar, salt, and flour. Slowly stir milk into dry mixture. Place over medium-high heat and start cooking, whisking continuously. Once all combined, briskly whisk in in the beaten eggs slowly and continue whisking continuously until pudding thickens up about 5 minutes. It is very important that you add the eggs in slowly so you don’t curdle the eggs.
Add the butter and vanilla and whisk to combine.
Remove from heat and pour into prepared pie crust. Place custard pie in fridge to prepare the raspberry pie filling.
Raspberry Pie Filling
In 2-quart saucepan, mix sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon on top of custard pie filling and refrigerate at least 2 hours before serving.
It’s a beautiful pie worthy of a few required steps that you can bring together easily with these home-made fillings of raspberry and vanilla. Change it up with your favorite fruits by replacing the raspberries with cherries, blackberries or blueberries.
Add some fresh whipped cream to give it a lighter fare and add another layer of flavor. You won’t be able to resist this toothsome temptation.
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Delectable Raspberry Custard Pie
Ingredients
Pie Crust
- 1 prepared pie crust baked and cooled
Vanilla Custard Layer
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ⅓ cup all-purpose flour
- 2 cups milk
- 4 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- Optional: 1 vanilla bean split with seeds removed and reserved
Raspberry Pie Filling
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 4 cups fresh raspberries
- 1 tablespoon butter
Instructions
Pie Crust
- First, prepare pie crust, baked and cooled, set aside.
Vanilla Custard Layer
- Use a whisk to beat egg yolks in a small bowl. Set aside.
- In a medium saucepan, combine sugar, salt, and flour. Slowly stir milk into dry mixture. Place over medium-high heat and start cooking, whisking continuously. Once all combined, briskly whisk in in the beaten eggs slowly and continue whisking continuously until pudding thickens up about 5 minutes. It is very important that you add the eggs in slowly so you don’t curdle the eggs.
- Add the butter and vanilla and whisk to combine.
- Remove from heat and pour into prepared pie crust. Place custard pie in fridge to prepare the raspberry pie filling.
Raspberry Pie Filling
- In 2-quart saucepan, mix sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
- Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon on top of custard pie filling and refrigerate at least 2 hours before serving.
Whipped Cream, Optional
- Add fresh whipped topping or store-bought whipped topping if desired. To make whipped topping, you'll need 1 cup of fresh whipping cream + 2 tablespoons powdered sugar + 1 teaspoon vanilla. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or the cream will become lumpy and butter-like.
Recipe from my blog @ The Baking ChocolaTess. It’s too good not to share over here! 🙂
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