raspberry custard pie recipe

Written ByJenny Smyth Posted on
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The Best raspberry custard pie recipe

I’ve been making this raspberry custard pie recipe for years, and it’s still a favorite in my household. The combination of the sweet and tangy raspberries with the rich custard filling is a match made in heaven.

I love how the crust is flaky and buttery, giving way to the creamy filling. My kids adore this pie, and it’s always a hit at family gatherings.

I’ve served it at birthday parties, holidays, and even just as a weeknight dessert. It’s easy to make and looks impressive, which is perfect for when I need to impress guests or satisfy my family’s sweet tooth.

The best part is that this pie is actually pretty healthy, thanks to the antioxidant-rich raspberries and the use of whole wheat flour in the crust. It’s a guilt-free dessert option that I feel good about serving to my loved ones.

Raspberry Custard Pie

4.9 from 1033 votes

A creamy custard pie topped with fresh raspberries in a buttery crust. This dessert balances tart fruit with a smooth, sweet filling for a delightful treat.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water

For the Custard

2 cups whole milk
1/2 cup granulated sugar
3 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
Pinch of salt

For the Topping

2 cups fresh raspberries
2 tablespoons raspberry jam
1 tablespoon water

👨‍🍳Directions

1Make the crust: In a bowl, mix flour, sugar, and salt.
2Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, stirring until dough holds together.
4Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
5Preheat oven to 375°F.
6On a floured surface, roll dough to a 12-inch circle.
7Transfer to a 9-inch pie dish, pressing gently.
8Trim excess dough and crimp edges.
9Prick bottom with a fork.
10Line with parchment and fill with pie weights or dried beans.
11Bake for 15 minutes, then remove weights and parchment.
12Bake another 10 minutes until golden.
Cool completely.
13Make the custard: In a saucepan, whisk together sugar, cornstarch, and salt.
14Whisk in milk and egg yolks until smooth.
15Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
16Remove from heat and stir in vanilla.
17Pour custard into baked crust.
18Let cool to room temperature, then refrigerate for at least 2 hours until set.
19Prepare the topping: In a small saucepan, heat raspberry jam and water over low heat, stirring until smooth.
20Arrange fresh raspberries on top of the set custard.
21Brush berries with the warm jam glaze.
22Refrigerate pie for 30 minutes before serving to allow glaze to set.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Saucepan
Measuring cups and spoons
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 180mg🌾Total Carbs: 44g🥦Dietary Fiber: 3g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a lighter version, use low-fat milk and reduce sugar in custard to 1/3 cup. If fresh raspberries are not available, frozen can be used but thaw and drain them first.

This raspberry custard pie recipe has been a staple in our household for years, and I’m confident it’ll become one in yours too. Not only does it taste amazing, but it also looks impressive enough for any occasion.

Plus, with its relatively healthy ingredients and straightforward preparation process, you can feel good about serving it to your loved ones. To store leftovers (if there are any!)

, keep them refrigerated at 40°F (4°C) or below for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Raspberry Custard Pie

Q: What type of raspberries should I use?

For this recipe, you can use either fresh or frozen raspberries. If using frozen, make sure to thaw them first before adding them to the filling.

Q: Can I substitute other types of berries for the raspberries?

While you can experiment with other berries, keep in mind that they’ll change the flavor profile of the pie. If you want to try a different berry, start with a smaller amount and taste as you go, adjusting the sweetness and flavor accordingly.

Q: How do I prevent the custard from curdling?

To avoid curdling, make sure to temper the eggs by slowly pouring them into the hot milk mixture while whisking constantly.

Q: Can I make this pie ahead of time?

Sure! You can assemble the pie up to a day in advance, but bake it just before serving. If you want to freeze it, assemble the pie without baking it first and then freeze it for up to 2 months.

Q: Do I need a water bath for this pie?

A water bath helps prevent overcooking and promotes an even browning of the crust. If you don’t have one or prefer not to use it, just keep an eye on your oven temperature and adjust as needed.

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