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!
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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