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.

Raspberry custard pie recipe cooling on a rack

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 raspberry custard pie

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 Raspberries 
  • 3 Eggs
  • 1 1/2 cups Sugar
  • 1/3 cup Milk or Non-Dairy Milk
  • 2 teaspoons Vanilla 
  • 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. 

Homemade Layered Raspberry Custard Pie, A simple and delicious pie recipe, your family will love

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}

I used to be really intimidated about making pie crusts until I learned a few tips. Now you can make perfect pie crusts at home by following these few simple tips. I've included my favorite recipe too. It only contains 4 ingredients.

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.  

raspberries added to 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. 

mixing the custard for the raspberry pie.

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. 

adding custard mixture to the pie.

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. 

the raspberry custard pie, ready to bake.

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.

the raspberry custard pie cooling on a rack.

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.

A slice of raspberry custard pie.

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…

the raspberry custard pie cooling on a rack.

Creamy Raspberry Custard Pie

A delicious combination of sweet custard and juicy red raspberries in this recipe. It’s simple and easy to make. Taste so creamy and delicious, it’s the perfect summer pie.
5 from 2 votes
Prep Time 15 mins
Cook Time 55 mins
Course Dessert, Pie
Cuisine American
Servings 10 slices
Calories 288 kcal


  • 3 cups Raspberries
  • 1 1/2 cup Sugar
  • 3 Eggs
  • 1/3 cup Milk Soy Milk, Almond Milk or Cream
  • 1/4 cup Flour
  • 2 teaspoon Vanilla
  • 1 Pie Crust


  • 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.



If you can’t eat flour, you can use 2 tablespoons of cornstarch instead of the flour in this recipe. 
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.


Calories: 288kcalCarbohydrates: 52.8gProtein: 3.5gFat: 8g
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5 thoughts on “How to Make Raspberry Custard Pie, An Easy Creamy Pie Recipe”

  1. 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 …

    1. 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.

    2. No, custard pies do not take a top crust. This would be along the same lines as a pumpkin, or, sweet potato pie.

  2. 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!

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