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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 260.9
  • Total Fat: 15.8 g
  • Cholesterol: 65.6 mg
  • Sodium: 62.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Raspberry custard Pie calories by ingredient
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Raspberry custard Pie

Submitted by: MARCIA_S

Introduction

Delicious taste of spring...all wholesome ingredients...it's worth saving some calories for this :) Delicious taste of spring...all wholesome ingredients...it's worth saving some calories for this :)
Number of Servings: 12

Ingredients

    Pate Brisee:
    1 1/4 c all-pirpose flour
    1/2 t salt
    1/2 t sugar
    4 oz. (1 stick) butter (cold, cut into small pieces)
    2-4 T ice water

    Filling:
    2 T All purpose flour
    3/4 sugar
    1 large egg
    1 c heavy cream
    1 lb. (3 1/2 c.) raspberries
    1/4 t salt

Directions

Pate Brisee:
(makes 1 9" pie)n a slow steady stream until mixture just begins to hold togeth
1.) Pulse flour, salt, and sugar in a food processor until combined. Add butter and process until mixtures resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow steady stream until mixture just begins to hold together.
2.) Shape dough into a disk, wrap in plastic amd refrigerate until firm, about 1 hour (or up to 2 days).

PIE:
Preheat oven to 375. Roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish and trim edges, leaving a 1 inch overhang. Tuck over hang so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment paper and fill with pie weights or beans. Bake until edges begin to turn gold, about 25-30 minutes. Remove weights (or beans) and parchment. Bake until crust is light gold and cooked through, 10-15 minutes. Let cool on a wire rack.
2.) Reduce oven temp. to 350. Whisk flour and 1/2 c. sugar in a medium bowl. Add egg and cream, whisk to combine. Toss raspberries, remaining 1/4 c sugar and the salt in a medium bowl. Spoon berries into the crust, then pour in cream mixture, filling to just below the rim.
3.) Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover and refrigerate at least 2 hours...this is very hard! :) Garnish with fresh raspberries and serve cold...magnifique :)!

Number of Servings: 12

Recipe submitted by SparkPeople user MARCIA_S.






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