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HomeOur recipesRaspberries

Raspberries and custard pie

Author: Les Cultures de chez nous
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Petit fruits
Preparation 45
Baking 30
Portions 12
Freezing No
Ingredients
Preparation

Ingredients

  • 2 cooked pie crust (or with graham cookie)
  • Custard :
  • 375 ml (1 cup) of milk
  • 125 ml (1/2 cup) of sugar
  • 15 ml (2 tablespoons) of flour
  • 2 eggs yolk
  • 2,5 ml (1/2 teaspoon) of vanilla
  • Raspberries garnishing :
  • 1 package of raspberry Jell-o (about 85 ml (85 gr))
  • 500 ml (2 cups) of boilling water
  • 190 ml (3/4 cup) of sugar
  • 30 ml (2 tablespoons) of cornstarch (diluted with little of cold water)
  • 500 ml (2 cups) or more of fresh or frozen raspberries
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Preparation

  • For the custard :
  • Microwave milk.
  • Whisk eggs, sugar and vanilla in a medium size casserole or in a bain-marie. Add flour and mix until obtaining a smooth mixture.
  • Sowly pour small quantities of warm milk over the sugar and eggs mixture.
  • Cook at medium-low heat (or with a bain-marie) while constantly keeping an eye on it, until it thickers.
  • Pour the preparation over pre-cooked pie crusts.
  • Raspberries garnishings :
  • Boil all-together water, sugar and Jell-o. When boiling, add raspberries.
  • Let boil again. When bring up to a boil, add diluted cornstarch and remove from heat.
  • Pour it over the crust where there is already custard.
  • Refrigerate for about 12 hours to solidify.

Chef's notes