Raspberry Custard Pie Recipe

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Raspberry Custard Pie
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Ingredients:

Directions:

  1. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.
  2. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 744.81 Kcal (3118 kJ)
Calories from fat 141.71 Kcal
% Daily Value*
Total Fat 15.75g 24%
Cholesterol 79.65mg 27%
Sodium 175.83mg 7%
Potassium 277.52mg 6%
Total Carbs 140.91g 47%
Sugars 74.02g 296%
Dietary Fiber 7.6g 30%
Protein 10.11g 20%
Vitamin C 29.4mg 49%
Vitamin A 0.1mg 2%
Iron 2.8mg 16%
Calcium 72.2mg 7%
Amount Per 100 g
Calories 208.74 Kcal (874 kJ)
Calories from fat 39.71 Kcal
% Daily Value*
Total Fat 4.41g 24%
Cholesterol 22.32mg 27%
Sodium 49.28mg 7%
Potassium 77.78mg 6%
Total Carbs 39.49g 47%
Sugars 20.74g 296%
Dietary Fiber 2.13g 30%
Protein 2.83g 20%
Vitamin C 8.2mg 49%
Iron 0.8mg 16%
Calcium 20.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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