Raspberry custard pie.......very yummy.

kbarrett

Songster
12 Years
Nov 12, 2007
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PA
It's raspberry season in my neck of the woods. I tried a new recipe for raspberry custard pie and it turned out very good.

1 9" unbaked pie shell ( I used 2 6" and had plenty in each)
3 eggs
1 can eagle brand sweetened condensed milk (14oz)
1 1/4 cups hot water
1 tsp vanilla
1/4 tsp salt
1/8 tsp cinnamon
1 cup raspberries ( I ended up using closer to 1 1/2)

Preheat oven to 425, bake pie shell for 6 minutes, allow to cool slightly.
Beat eggs in medium bowl, add water milk, vanilla, salt & cinnamon.
Fold in berries and pour into pie shell. Evenly distribute berries.
Bake @ 425 for 10 minutes then reduce heat to 350 and bake an additional 30-40 min. or until knife inserted into center comes out clean. Cool or chill & serve. Refrigerate leftovers.
ETA berry quantity oops!
 
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Oh wow...
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lol PC, I'm suprised with how "close" we are that we've never really met at a chicken thing somewhere...

I will be putting in probably around 1 1/2 to 2 cups of berries... If you like alot of berryness, put in more. I LOVE custard pie though, so I don't want to overrun the custard.
I'm just going to go by feel.

My berry thicket is in season right now. I have tons of raspeberries, the blueberries are coming in, and the blackberries look great too.
 
My property used to be overrun with raspberries this time of year.

Now my goats are free ranging and I no longer have raspberries. (or lilac, or roses, or butterfly bushes...)
 
I use my goats to prune my raspberries back, but I don't let them have unlimited acess to them. They do LOVE them!

This year I may fence around the raspeberry thicket and put the goat in it after the berries are gone. I have heard that only one year old canes produce fruit and these berries haven't been cut back in over 20 years. I may let them eat it way down and start over.
 

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