Best Raspberry Custard Pie Recipes

IMPOSSIBLE RASPBERRY CUSTARD PIE

Steps:

• 1. Heat oven to 400^. Melt butter in a 9-inch pie dish.
• 2. Place remaining ingredients in blender container,including the melted butter.Cover and blend on high for 15 seconds or 1 minute with hand beater. Spread berries evenly in pie dish.Pour mixture evenly over berries . (they will come to the top)
• 3. Bake 20-30 minutes or until center is set and lightly brown on top. Custard will deflate when cooling on wire rack. When cool dust with powdered sugar. of top with ice cream or whipped cream. --- Note: Remember some ovens take longer up to 30 minutes.

RASPBERRY CUSTARD PIE

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.

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
• Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
• Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.

RHUBARB RASPBERRY CUSTARD PIE

Steps:

• In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
• Add eggs.
• Beat till well blended.
• Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
• Pour the egg mixture over fruit.
• Cover the edges with foil to prevent overbrowning.
• Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
• Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
• Cut in butter, until the size of a small pea.
• Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
• Leave a 5" circle in the center uncovered.
• Return to oven for 5 more minutes.
• Cool on wire rack.
• Cover and chill any leftovers-- if you have any!

STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE

Steps:

• 1. Place the ready made pie crust into pie place, flute the edges and polk with a fork on bottom and sides before berries go in. Slice straberries, put blueberries and raspberries in the bowl with 1/4 cup of sugar set aside. Beat the eggs and mix the sugar through. Add flour, melted butter and heavy cream, beat thoroughly. Place all berries in the pie crust and add the egg mixture of top. Preheat the oven to 325, bake 1 hour and turn up heat to 350 for an additional 20 minutes. Check for doneness after 10 minutes, oven may vary. Mine usually goes for 20. Enjoy.
• 2. Chill to serve. I usually put fresh whipped cream on top.

RASPBERRY CUSTARD PIE

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.

RED RASPBERRY PIE WITH VANILLA CUSTARD SAUCE

Steps:

• For crust, blend flour, sugar, cinnamon and salt in food processor.
• Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
• Blend in enough ice water to form moist clumps.
• Gather dough in a ball.
• Divide in half.
• Flatten each piece into a disk.
• Wrap in plastic wrap; chill for an hour before rolling out.
• For filling, mix all ingredients very well.
• Roll out bottom crust and fit into a 9-inch pie pan.
• Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
• Cover with top crust.
• Cut small slash in top to vent steam.
• Place pie on cookie sheet.
• Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
• For sauce, in top of a double boiler, slightly beat egg.
• Mix in sugar and flour, then gradually stir in milk.
• Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
• Cool to room temperature, then add vanilla and salt.
• Refrigerate.
• This makes 2 1/2 cups of sauce.
• Serve sauce with pie.

RASPBERRY CUSTARD CREAM PIE

Steps:

• Prepare and bake a single pie crust shell. Set aside.
• In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
• Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
• In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
• *If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
• **Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

RASPBERRY CUSTARD NO BAKE PIE

Steps:

• 1. COOK pudding according to package directions. Cool. Layer half the cooled pudding in bottom of pie shell, then sprinkle berries over top and then pour remaining pudding over berries. Top with a cover of Cool Whip. Chill. --- Note: Fresh blueberries are good with lemon pudding. Coconut Cream with pineapple- tidbits drained well. Banana Cream with bananas. Chocolate chips and chocolate pudding....

RASPBERRY PIE WITH MASCARPONE CUSTARD

Steps:

• Whisk sugar and egg yolks together in a saucepan; add milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat; cover and chill until thickened into a custard, about 1 hour.
• Crush 1 pint raspberries into a small saucepan. Add 1/3 cup water; bring to a boil. Strain into a bowl, reserving raspberry juice and discarding seeds. Pour juice into a measuring cup and add enough water to measure 1 cup.
• Combine raspberry juice, 3/4 cup white sugar, cornstarch, and salt in the same small saucepan. Bring to a boil, stirring constantly. Cook until thick, about 2 minutes. Cover and chill for 15 to 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Unroll pie crust and press against the side and bottom of a 9-inch pie plate. Fold excess crust under and press together to form an edge; flute. Prick bottom and side with fork.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
• Whisk mascarpone cheese into the cooled custard. Pour into the pie crust. Arrange remaining 1 pint raspberries in concentric circles over the custard, starting from the edge. Pour glaze over raspberries. Chill pie until glaze sets, about 2 hours.