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.
