Raspberries and custard pie recipe 4331 56fa2cf4-8a5d-426b-b237-6b9e0f09973e Crazy Leeks Crazy Leeks 11/25/2019 3:47:08 p.m. 0 0 75 12 Desserts Christmas Pies Raspberries
Raspberries and custard pie

Raspberries and custard pie

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45
30
12
No
Ingredients
  • 2 cooked pie crust (or with graham cookie)

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.

For the raspberries garnishing:

  • 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.
Preparation
Side-by-side mode

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.

For the raspberries garnishing:

  • 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.

Raspberries and custard pie

Ingredients
  • 2 cooked pie crust (or with graham cookie)

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.

For the raspberries garnishing:

  • 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.
Preparation
Side-by-side mode

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.

For the raspberries garnishing:

  • 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.

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