Raspberry Custard July 11, 2013 – Posted in: recipes, summer

My kids love to pick wild raspberries! I did get to make one batch of ice cream this year, but for the most part, I am only “allowed” to make raspberry custard. Everyone in this house loves it, except for me. I am picky and I just don’t like seeds. So, based on the recommendations of everyone else in my household, you should give this recipe a try! 🙂

Raspberry Custard
1 1/2 cups wild raspberries 
4 eggs
2 cups milk
1/2 cup sugar
1 tsp. vanilla
1 unbaked pie shell
Spread raspberries in bottom of pie shell.
Beat eggs. Stir in milk, sugar, and vanilla.  Pour over raspberries in pie shell.


Bake at 450 degrees for 15 minutes, then reduce heat to 425 degrees and bake for an additional 15 minutes.


I got this recipe from my mother-in-law. Sometimes, I skip the pie crust, just because I am lazy or forget, and that works, too.


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