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Grandma's Raspberry Custard Pie Recipe

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This recipe for Grandma's Raspberry Custard Pie is from The Chain Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-9 in. unbaked pastry shell
3 eggs
1-14 oz. can Eagle Brand sweetened condensed milk (not evaporated)
1 1/4 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. raspberries-fresh or frozen
Directions:
Directions:
Preheat to 425º. Bake pastry shell for 6 mins. Cool slightly. Meanwhile, beat eggs in a medium mixing bowl. Add water, milk, vanilla, salt and cinnamon. Mix well. Gently stir in raspberries. Pour mixture into prepared pastry shell. Evenly distribute raspberries. Bake 10 mins. Reduce oven temperature to 350º and continue baking 25-30 mins or until knife inserted near center comes out clean.
Cool. Chill if desired. Refrigerate leftovers.

 

 

 

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