Red Raspberry Pie with Vanilla Custard Sauce
Indulge in the perfect blend of tart and creamy with this Red Raspberry Pie with Vanilla Custard Sauce. Juicy, fresh raspberries are cooked into a luscious, lightly sweetened filling and nestled in a golden, flaky pie crust for a dessert that’s as vibrant as it is delicious. Topping it off is a rich, silky homemade vanilla custard sauce, crafted from a blend of whole milk, heavy cream, and egg yolks infused with real vanilla extract. This combination of tangy fruit and velvety custard is a show-stopping pairing that’s ideal for celebrations, summer gatherings, or any occasion that calls for something truly special. Garnish with extra raspberries or a touch of mint to elevate its presentation. Prepare to dazzle your guests with this elegant yet approachable dessert, perfect for making any mealtime memorable.
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Ingredients
- 4 cups Fresh raspberries
- 1 cup Granulated sugar
- 1.5 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 9-inch Pre-made pie crust
- 4 Egg yolks
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Granulated sugar (for custard sauce)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Place the pre-made pie crust into a 9-inch pie dish, pressing it gently to fit the dish. Trim or crimp the edges, and poke holes in the bottom with a fork.
Step 3
Blind bake the pie crust: line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for an additional 5 minutes to lightly brown the crust. Let it cool completely.
Step 4
In a medium saucepan, combine 4 cups of fresh raspberries, 1 cup of granulated sugar, 1.5 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Cook over medium heat, stirring frequently, until the mixture begins to thicken and bubble, around 5-7 minutes. Remove it from the heat and let it cool slightly.
Step 5
Pour the raspberry filling into the cooled pie crust. Smooth the top with the back of a spoon. Cover and refrigerate for at least 2 hours, or until the filling is fully set.
Step 6
To prepare the vanilla custard sauce, whisk together 4 egg yolks and 1/2 cup of granulated sugar in a medium heatproof bowl until pale and creamy.
Step 7
In a saucepan, heat 2 cups of whole milk, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract over medium heat until just steaming but not boiling.
Step 8
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Step 9
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take 5-7 minutes.
Step 10
Remove the custard from the heat and stir in 1/4 teaspoon of salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps, if necessary. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and let cool to room temperature.
Step 11
To serve, slice the red raspberry pie and drizzle with vanilla custard sauce. Optionally, garnish with fresh raspberries or a sprig of mint for a decorative touch.
Nutrition Facts
| Serving size | (1246.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3318.8 |
| Total Fat 143.7g | 0% |
| Saturated Fat 57.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 916.6mg | 0% |
| Sodium 1749.0mg | 0% |
| Total Carbohydrate 471.6g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 326.9g | |
| Protein 40.1g | 0% |
| Vitamin D 287.9IU | 0% |
| Calcium 711.2mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 984.7mg | 0% |
Source of Calories