Raspberry Custard Pie
Indulge in the luscious harmony of creamy custard and tart berries with this irresistible Raspberry Custard Pie, a dessert that’s as stunning as it is satisfying. Nestled in a flaky 9-inch pie crust, a generous layer of fresh raspberries is enveloped in a silky custard made with eggs, heavy cream, and a hint of vanilla for a luxuriously smooth texture. Baked to golden perfection in just 50 minutes, the pie offers an elegant balance of sweet and tangy flavors that’s perfect for any occasion. Whether dusted with powdered sugar for a finishing touch or served as is, this easy-to-make dessert will quickly become a family favorite. Impress your guests with its effortless beauty and delightful taste—ideal for summer gatherings, holidays, or an indulgent weeknight treat!
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) Pie crust
- 2 cups Fresh raspberries
- 3 large Eggs
- 0.75 cups Granulated sugar
- 1.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons All-purpose flour
- 1 tablespoon (optional, for dusting) Powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie pan and crimp the edges as desired. Prick the bottom of the crust with a fork a few times to prevent bubbling.
Spread the fresh raspberries evenly across the bottom of the prepared pie crust.
In a medium-sized mixing bowl, whisk together the eggs and granulated sugar until smooth. Gradually whisk in the heavy cream, vanilla extract, and flour until well combined.
Pour the custard mixture over the raspberries in the pie crust, ensuring the berries are evenly distributed and submerged.
Carefully transfer the pie to the preheated oven and bake for 45-50 minutes, or until the custard is set and slightly golden on top. The center should jiggle slightly but not be liquid.
Remove the pie from the oven and let it cool to room temperature. Once cooled, optionally dust the surface with powdered sugar for a decorative touch.
Slice and serve the pie at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 173.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
