This Raspberry Custard Pie is so amazingly delicious and delightful. It 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 and it is perfect for any day of the year. Who wants to dig in?
Optional: 1 vanilla beansplit with seeds removed and reserved
Raspberry Pie Filling
1cupgranulated sugar
3tablespoonscornstarch
¼teaspoonsalt
1cupwater
4cupsfresh raspberries
1tablespoonbutter
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
Raspberry filling: If you don't want to the cover the whole pie with the raspberry filling, you can make a 1/2 batch of the raspberry filling and spoon some over each piece you serve.Can also used canned fruit filling of any kind as well.