Rasberry Custard Pie
Libby
ingredients
- 2 T flour
- 3/4 C sugar
- 1 large egg
- 1 cup heavy cream
- 1 lb (3 1/2 C) raspberries plus more for garnish
- 1/4 tsp salt
directions
- 1
Preheat oven to 350°. Whisk flour and 1/2 C sugar in medium bowl. Add egg and cream and whisk to combine. In a medium bowl, toss together raspberries, remaining 1/4 cup sugar and salt. Spoon berries into prebaked pâte brisée crust, then pour in cream mixture, filling to just below the rim.
- 2
Bake until custard is set but still a bit wobbly in the center, about 45 min.Let cool in dish on a wore rack. Cover and refrigerate for at least 2 hours or up to 1 day. Garnish with fresh raspberries and serve cold.
Source: Libby
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews