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Raspberry Custard Pie

Raspberry Custard Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 9-inch single pie crust, homemade or store-bought
  • 2 cups fresh raspberries
  • 3 large eggs, at room temperature
  • ¾ cup granulated sugar
  • 2 tbsp all-purpose flour
  • ¼ tsp fine sea salt
  • 1 cup heavy cream
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat oven to 375°F. Roll crust to a 12-inch circle and fit into a 9-inch pie dish. Crimp edges, chill 15 minutes, then prick with a fork, line with parchment and weights, and bake 20 minutes. Remove weights and bake 5 more minutes. Reduce oven to 350°F.
  2. Scatter raspberries evenly across the crust.
  3. Whisk eggs and sugar until pale. Whisk in flour and salt, then stream in heavy cream and vanilla. Whisk until smooth.
  4. Pour custard over raspberries. Bake at 350°F for 40 to 45 minutes, until edges are set and center barely jiggles.
  5. Cool completely on a wire rack, about 2 hours, before slicing. Use a hot, dry knife for clean cuts.

Notes

The pie needs to cool fully before slicing, so plan for at least 2 hours of resting time after baking. If you use a metal pie dish, start checking for doneness around the 40-minute mark. Store leftovers in the fridge, covered loosely.