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This recipe for RASBERRY TOPPED CUSTARD PIE, by , 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!

Judith Beck


1 unbaked 9 inch pastry shell
3 eggs
14 ounce can sweetened condensed milk
1 cups hot water
1 tsp vanilla
tsp salt
10 ounce package frozen raspberries
⅔ cup syrup drained from raspberries
cup red currant jelly
5 tsps cornstarch

Preheat oven to 425
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 350 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




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