Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

RASBERRY TOPPED CUSTARD PIE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for RASBERRY TOPPED CUSTARD PIE is from Grandmother Kathryn's Baking Recipes, 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 unbaked 9 inch pastry shell
3 eggs
14 ounce can sweetened condensed milk
1¼ cups hot water
1 tsp vanilla
¼ tsp salt
10 ounce package frozen raspberries
⅔ cup syrup drained from raspberries
¼ cup red currant jelly
5 tsps cornstarch
Directions:
Directions:
Preheat oven to 425º
Defrost raspberries

Bake pastry shell for 8 minutes and cool slightly.
In medium bowl, beat eggs.
Add sweetened condensed milk, water, vanilla and salt.
Pour into slightly cooled pastry shell and bake 10 minutes.

Reduce oven temperature to 350º and bake 25 to 30 minutes longer until knife inserted near center comes out clean.

In a small saucepan combine raspberry syrup, jelly and cornstarch.
Mix until well blended.
Cook over moderate heat, stirring, until jelly melts and mixture thickens.
Cool 10 minutes.
Stir in raspberries
Spoon evenly over cooled pie.
Refrigerate until thoroughly chilled

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

59W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!