This Raspberry Vanilla Custard Pudding Pie is so amazingly delicious and delightful. It features 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. Perfect for any day of the year. Who wants to dig in?
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 Raspberry Vanilla Custard Pudding Pie!
More amazing pie ideas that your family will love?
Creamy Custard Pie
Easy No-Bake Banana Cream Pie
Easy No-Bake Coconut Cream Pie!
Ultimate Triple Layer Chocolate Brownie Mousse Cream Pie
12 Delectable Pies for the Holidays!
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
- ¼ 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.
Notes
Kim Lange says
Sounds amazing with ice cream! Glad you enjoyed!
Dustin says
Super just made it for the first time big hit here allowed to cool and served with a big dollop of ice cream ummm
Kim Lange says
Thank you so much Liz!
Liz says
My pudding loving family is going to love this!! And I's be all over that fabulous raspberry topping!
Dennis Yannakos says
This cake absolutely can heal my sweet cravings!
Michelle | Sift & Simmer says
Love how luscious the raspberries are in this custard pie! Gonna have to try this soon! Yum!
Laura says
This pie looks and sounds so delicious! I love a ice custard-based pie, and the addition of sweet/tart raspberries has my mouth watering just thinking about it! Thanks for the recipe , Kim!
Valentina says
Yum! And such a festive pie for the holiday season. Love it! 🙂 ~Valentina
Kim Lange says
Lemon or lime zest sounds like a lovely addition for sure! I love that! Thank you so much Ben!!
Kim Lange says
You will love it Cathy! It's one of our favorites! Happy Thanksgiving to you and yours! xo
Kim Lange says
Thank you Catherine! We enjoyed it immensely!
Kim Lange says
Thank you so much Katherine!
Katherine | Love In My Oven says
How have I never made raspberry pie!? This looks soooo good Kim. Perfect for the holidays!
Catherine says
What a dreamy cranberry custard pie, this looks way past delicious, YUM!!
Cathy Witthoeft says
Your PB cream pie looks and sounds amazing. Making it for a potluck to go with beef barley soup at a Thanksgiving Soup Celebration.
Ben | Havocinthekitchen says
This tart looks so luscious, beautiful, and positive! No wonder - the combination of rich, sweet, and smooth custard and (relatively) tart filling is always great. I'd probably add some lemon / lime zest, too.