{Anything} Custard

It all started with a container of raspberries I needed to use up and the urge to spoil my husband, but it ended with an addiction.  I can’t stop eating making raspberry custard pie.

I’ve started calling it “baby food” because the baby weight is going on pretty easy these days. In my effort to cut some calories and make this, ahem, a little healthier I  skipped the pie crust and made the custard in ramekins, and swapped the raspberries for peaches.  Equally as tasty.

I thought custard was a big deal and it made you pretty fancy if you could make it. Turns out, it’s really simple and only requires a few ingredients that you probably have on hand.

Raspberry {or any fresh fruit} Custard Pie

(1) 9″ unbaked pie crust
2 eggs
1 cup sugar
1/4 cup flour
pinch of salt
1 cup heavy cream
1 tsp vanilla
2-3 cups raspberries (or other fresh fruit)

Preheat oven to 375°. Put the fresh fruit into the bottom of the unbaked pie crust.

In a medium bowl, lightly beat 2 eggs, add sugar, flour and salt and mix well.  Add cream and vanilla and mix well.  Pour over the fresh fruit into the crust.

Bake at 375° for 35-40 minutes or until center is just slightly jiggly. Remove from oven and cool slightly.

My favorite is to eat this pie while it’s still a little warm so I recommend slicing into it about 45 minutes after taking it out of the oven, assuming you can wait that long!

4 Comments on “{Anything} Custard

  1. Can’t wait to go home and make it! I now know a new secret! never used heavy cream! always used milk. this is a must try and a must eat!!! thanks for sharing!

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