Creamy Black Raspberry Custard Pie
An indulgent pie that combines velvety custard with sweet-tart black raspberries, creating a delightful dessert experience filled with nostalgia.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups black raspberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1 pie crust (store-bought or homemade)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your pie crust.
- Blind bake the crust (optional) for about 10-15 minutes.
- Combine cream and milk in a medium saucepan over medium heat.
- Mix sugar, cornstarch, and salt in a separate bowl.
- Temper your eggs by whisking them and slowly adding the hot cream mixture.
- Add vanilla and cook the custard over low heat until it thickens.
- Fold in the black raspberries.
- Pour the filling into the prepared crust.
- Bake for 35-40 minutes until it slightly jiggles in the center.
- Cool and chill for at least 3 hours before serving.
Notes
Serve chilled with a dusting of powdered sugar or a dollop of whipped cream. This pie can be made ahead of time and tastes even better after chilling overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: custard pie, black raspberry, dessert, baking, nostalgic recipe