Raspberry Custard
/My kids love to pick wild raspberries! I did get to make one batch of ice cream this year, but for the most part, I am only "allowed" to make raspberry custard. Everyone in this house loves it, except for me. I am picky and I just don't like seeds. So, based on the recommendations of everyone else in my household, you should give this recipe a try! :)
![](http://2.bp.blogspot.com/-NN5EBpplaUs/Ud65ToXywNI/AAAAAAAAFgY/DJxHsvwTkt8/s640/raspberry+custard.jpg)
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Raspberry Custard
1 1/2 cups wild raspberries
4 eggs
2 cups milk
1/2 cup sugar
1 tsp. vanilla
1 unbaked pie shell
![](http://4.bp.blogspot.com/-D1_-kBntmwI/Ud65Iwj-tVI/AAAAAAAAFgI/OGTRU8Z5ayk/s640/raspberry+custard+ingredients.jpg)
Spread raspberries in bottom of pie shell.
![](http://2.bp.blogspot.com/-LTsXo1YvbIU/Ud65UoJyeiI/AAAAAAAAFgg/AHEI01DfZ1A/s640/raspberry+pie+crust.jpg)
Beat eggs. Stir in milk, sugar, and vanilla. Pour over raspberries in pie shell.
![](http://2.bp.blogspot.com/-T2WasYG_o20/Ud65RAHDwoI/AAAAAAAAFgQ/kNUFjWHevVg/s640/raspberry+custard+prebaked.jpg)
Bake at 450 degrees for 15 minutes, then reduce heat to 425 degrees and bake for an additional 15 minutes.
![](http://2.bp.blogspot.com/-NN5EBpplaUs/Ud65ToXywNI/AAAAAAAAFgY/DJxHsvwTkt8/s640/raspberry+custard.jpg)
I got this recipe from my mother-in-law. Sometimes, I skip the pie crust, just because I am lazy or forget, and that works, too.