How to Make Raspberry Custard Pie, An Easy Creamy Pie Recipe
If you have raspberries and want to make a unique pie, this raspberry custard pie is perfect.
It uses fresh yummy raspberries for one layer and the other layer is a delicious custard. And it is so easy to make too. You will love it.
So when I’m looking for a pie to make, I always want something a little special. Sometimes that’s just a classic raspberry pie.
But this time I wanted to make something a little different. A little creamy.
And since I recently made a rhubarb custard pie, I thought, why not try it with raspberries?
You know what it turned out wonderfully. It’s a layer of raspberry sitting on top of a thick layer of creamy, delicious custard.
And the best part is if you can stir, you can make this recipe. Here’s what you’ll need to make this recipe…
Ingredients for this Berry Custard Pie
These are the ingredients you will need to make homemade raspberry custard pie. Just a few ingredients, nothing too fancy needed. Want the full printable recipe? Keep scrolling…
- Pie Crust, Homemade or Store-Bought
- 3 cups RaspberriesÂ
- 3 Eggs
- 1 1/2 cups Sugar
- 1/3 cup Milk or Non-Dairy Milk
- 2 teaspoons VanillaÂ
- 1/4 cup Flour or 2 tablespoons Cornstarch
Now, you might wonder, can I make this raspberry pie with frozen raspberries?
You sure can. You can use frozen raspberries, but you’ll want to thaw them completely and drain them too.
If you have too much extra liquid, your custard may not set up.
Can this pie recipe be made dairy free?
If you need to eat dairy free, like our family, you can make this raspberry custard pie dairy free. All you need to do is substitute the milk with a dairy free alternative. Our dairy free milk of choice is soy milk.
Looking for a vegan raspberry cream pie?
If you eat vegan, then you’ll want to try a different pie recipe. This dairy free, egg free, raspberry cream pie will be perfect for you. It’s really delicious too.
How to Make the Best Raspberry Custard Pie {Step by Step Video Tutorial}
I’ve made a quick video to show you each step in this recipe. So if you learn by watching, this is perfect for you.
If you’d rather read the instructions and see photos, keep on scrolling down to see the step-by-step photo tutorial and to get the printable recipe.
Making Easy Homemade Raspberry Custard Pie, {Step-by-Step in Photos}
1. Make Your Pie Crust
For this step, you can make your own homemade pie crust or use a store-bought pie crust. Either will work well.
If you’re not familiar with how to make pie crust, see my video tutorial. It shows you step by step how to make your own homemade pie crust.
2. Place the Raspberries in the Pie Crust
Now we can have our pie crust placed in our pie plate, we want to add our washed and drained raspberries.
You want to pile them in there. It will look like a lot of raspberries, but they cook down. So don’t worry about having too many. Smooth them out a little and we’re ready to make the custard.
3. Make the Custard
Take the eggs, place them in a bowl. Add the vanilla and the milk and whisk to mix them.
Next you’ll add the flour and the sugar.
You’ll want to mix really well to make sure you get all the flour mixed in.
Be sure to scrape the sides of the bowl to get any sugar or flour that’s on the edges.
A whisk works really well to mix the custard ingredients.
Once all the flour is mixed in, your custard filling is ready.
4. Pour the Custard over the Raspberries
Now that we have our custard ready, we’re just going to pour it over the raspberries.
Then smooth out the raspberries a little so they’re there even. Giving the pie plate a brief shake can work to even out the berries too.
5. Bake the Pie
Place your custard pie in an oven 375 and bake for 45 to 60 minutes.
You’ll know it’s done when the top is golden brown and the crust should be golden brown too.
The pie should be pretty well set. If you jiggle it, the pie in the middle will wiggle a little. And that means it is done, it’ll finish cooking outside the oven, while it cools.
But the whole pie shouldn’t be moving when you jiggle it.
Sometimes this pie takes me about 45-50 minutes to bake. Sometimes it takes me 60 to 65 minutes to bake.
The best way to check for doneness is to jiggle the pie. If there is a little wiggle in the middle, you know it’s done.
6. Let the Pie Fully Cool
I know, it looks delicious, you’re ready to dig in, but you really need to wait until it’s completely cooled before you cut into your pie.
This will give time for the custard to set up and you won’t have a running mess.
After baking you want to place your pie to cool on a wire rack and just let it sit there until it’s totally cooled before serving.
And that’s it. That’s how easy it is to make your own homemade raspberry custard pie from scratch.
Just mix, pour, bake and cool. It’s really that easy.
Get the printable recipe…
Creamy Raspberry Custard Pie
Ingredients
Instructions
- Place the pie crust into the pie plate and flute the edges.
- Take the raspberries and place it in the pie plate.
- In a medium bowl, add the eggs and whisk.
- Add the milk, vanilla, and whisk again.
- Add the flour and sugar into the bowl and mix well.
- Pour the custard mixture over the raspberries and spread with a spatula so it’s even.
- Bake in a preheated 375-degree oven for 45-60 minutes. Until the pie is set. If the middle of the pie is still jiggly that is ok, it will finish cooking while the pie cools.
- Fully cool the pie on a wire rack and then serve plain or with whipped topping or ice cream or sprinkle with a little powdered sugar.
Video
Notes
Nutrition
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Would this bake the same with a pie crust on top as well? I want to make it for Valentine’s Day so some heart shaped cutouts on top would be cute …
I’m not sure if it would work with a double pie crust because I’ve never tried it. If you give it a try I’d love to know how it turns out with a double crust.
No, custard pies do not take a top crust. This would be along the same lines as a pumpkin, or, sweet potato pie.
Terrific recipe! I followed directions except added a pint of blackberries, to the two pints of raspberries I had. Served it with homemade whipped cream. Love how the sweet custard compliments the tartness of the berries. I used milk and flour, of the alternate ingredients and only baked for about 50 min before it was done. I am pinning this recipe for future use, I like how easy it is!
Yvonne, I’m so glad you liked the recipe. I love this recipe because it’s so easy too.
Loved the recipe.
Vanesha, I’m so happy you liked the recipe.
I’ve never made a custard pie, and this was so easy and turned out perfect! Definitely a keeper. I took a chance and made this for company and it did not disappoint! Also, I used frozen raspberries, cooked it 60 minutes, and it set up perfectly!
Kendra, I’m so glad you liked the recipe.
What size pie plate did you use?
I use a 9 inch pie plate, I hope that helps.
Made this for a new mom in the neighborhood. I used a cup of strawberries, cup of blackberries, and a cup of blueberries. Turned out great and so pretty!
Cheryl, how nice of you to make it for your neighbor. I’m sure it would have turned out lovely with that mix of berries. Thanks for sharing.
It is easy and yummy
My pie didn’t completely set and I baked it well over 60 minutes
Did I use too small a pie tin 8 inches
I had it really full of berries
Someone please help me out on this
Issue Thx’s
Teddi, I usually use a 9 inch pie plate because that is what I have, so that may have been the problem. It probably needed to be baked a bit longer when making the pie in a 8 inch pie plate if it didn’t set up after cooling. If you are using an 8 inch pie plate again, try reducing the berries a bit and the filling a bit too, or be prepared to bake it longer. The outside edge towards the fluted pie crust should be set pretty well but the center could be a little jiggly when it’s done but it should set up as it cools. If the edges are still jiggly after the time has expired on your timer, keep baking it a bit longer. I hope this helps.
This pie turned out perfect. I baked it in a 9inch pie dish for 55 minutes. It’s not too sweet, but perfect with the tart raspberries. The custard is silky. It cut beautifully. Thanks for sharing this recipe. I’ve never put a custard on top of fruit & baked it. I’ll definitely be making this again and may try some different fruit.
Jane, I’m so glad you liked the recipe. This is the one of our family’s favorite pie recipes. I love it because it’s easy to make but looks fancy.
It tastes delicious! The only thing is mine did not set at all, even after cooling. I used flour, should I use cornstarch next time? Was I supposed to put it in the fridge to set better?
Sara, I’m sorry it didn’t set for you. I’ve never had that problem before but I do usually use cornstarch, I’ve used flour and it’s turned out too. I’d definitely try the cornstarch next time. No, you shouldn’t have to put in in the fridge to set but you could try it next time and see. I usually cool ours on the counter and then once cooled store it in the refrigerator. I hope that helps.
My Mother made all sorts of fruit custard pies when I was a kid. This sounds like a winner. This has me thinking of making a nectarine custard pie. Maybe add some dried cranberries too. Your imagination is the only limit!
John, the nectarine custard pie sounds delicious. I’ll have to give it a try. I made a blueberry custard pie at Thanksgiving and everyone loved it.