Raspberries and custard pie
45
30
12
No
Ingredients
- 2 cooked pie crust (or with graham cookie)
For the custard:
- Microwave milk.
- Whisk eggs, sugar and vanilla in a medium size casserole or in a bain-marie. Add flour and mix until obtaining a smooth mixture.
- Sowly pour small quantities of warm milk over the sugar and eggs mixture.
- Cook at medium-low heat (or with a bain-marie) while constantly keeping an eye on it, until it thickers.
- Pour the preparation over pre-cooked pie crusts.
For the raspberries garnishing:
- Boil all-together water, sugar and Jell-o. When boiling, add raspberries.
- Let boil again. When bring up to a boil, add diluted cornstarch and remove from heat.
- Pour it over the crust where there is already custard.
- Refrigerate for about 12 hours to solidify.
Preparation
Side-by-side mode
For the custard:
- Microwave milk.
- Whisk eggs, sugar and vanilla in a medium size casserole or in a bain-marie. Add flour and mix until obtaining a smooth mixture.
- Sowly pour small quantities of warm milk over the sugar and eggs mixture.
- Cook at medium-low heat (or with a bain-marie) while constantly keeping an eye on it, until it thickers.
- Pour the preparation over pre-cooked pie crusts.
For the raspberries garnishing:
- Boil all-together water, sugar and Jell-o. When boiling, add raspberries.
- Let boil again. When bring up to a boil, add diluted cornstarch and remove from heat.
- Pour it over the crust where there is already custard.
- Refrigerate for about 12 hours to solidify.
Did you know that...
Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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