Sunday, March 6, 2011
Red Raspberry Caramel Custard Pie
I'm always on the lookout for yummy recipes that I have never tried before. So recently when we were planning on having guests for dinner I was looking through a cookbook for inspiration. My sister Karen, who knows a thing or two about food prep, compiled a cookbook from her own recipes and those of family and friends called 'The Spice Of Life', that I have turned to many times. In it I found this custard pie recipe from Karen and decided to try it.
MMM, I was not disappointed!
It is delicious prepared with the red raspberries, but I think it would also be good served with fresh ones on the side without having them baked into the pie. I used frozen ones for this recipe. If you do that make sure they are thawed and drained well. I gave them plenty of time to drain on paper towels, changing the towels once or twice.
For this one I also cheated and used a bought pie crust. One of these days I will show you that I really can make them myself. It's just that time is almost always a factor and the bought ones are too handy!
9-inch unbaked pie crust
½ cup white sugar
1 cup brown sugar
4 Tablespoons butter, melted
4 eggs, seperated
4 Tablespoons all purpose flour
3 ¾ cups milk
1 teaspoon vanilla
4 egg whites, whipped till soft peaks form
fresh or frozen red raspberries
Prepare crust and fit into deep pie pan. Cover bottom of crust with fresh or thawed, well drained red raspberries.
Combine the first 7 ingredients in the blender and blend well. Beat egg whites in a mixing bowl until soft peaks form, add blended ingredients. Mix with a wire whisk till smooth. Pour over raspberries in unbaked shell. Bake @ 400° for 10 minutes, reduce heat to 325° until finished, the middle is set when gently shook.
I used a shallow 9 inch pan and should have used a deeper one because I ended up with extra custard.
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