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1 (9-inch) frozen pie shell, defrosted
1/2 cup milk
1/4 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup raspberries
Heat oven to 400 degrees F (200 degrees C). Prick bottom and sides of pie shell with a fork.
Bake for 7 minutes to partially cook, remove from oven.
Meanwhile, in a medium bowl, whisk together milk, whipping cream, eggs, sugar and vanilla extract.
Place pie crust on a baking sheet.
Spread berries evenly into bottom of pie shell and pour custard over.
Carefully place in oven and bake 35 minutes or until set.
Remove from oven and allow to cool.
Dust lightly with confectioners' sugar.
Serve warm or cold. Best served the same day.
Refrigerate any leftovers for up to 2 days.
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