Raspberry Custard Pie

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Preheat oven to hot (425°F.).

  2. Line a nine-inch pie plate with the pastry and flute the edges.

  3. Beat the eggs with a rotary beater until