Raspberry Custard Pie, 1972 – A Mid-Century Recipe Test

Posted on Jul 12 2017 - 4:18am by RetroRuth

Our cup overfloweth with raspberries around here this week, so I decided to whip up a pie.


This is Raspberry Custard Pie!

3.0 from 1 reviews
Raspberry Custard Pie
  • 1 cup raspberries
  • 3 large eggs (I would only use 2!)
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 cups milk
  • 2 Tablespoons flour
  • Pie shell, unbaked
  1. Blend eggs, sugar and salt. Beat until fluffy, thick and yellow. Slowly blend in milk.
  2. Sprinkle 1 Tablespoon of flour evenly over pie shell. Put raspberries into shell and sprinkle with another Tablespoon of flour.
  3. Pour custard mixture over raspberries. Bake at 400 degrees for 45 minutes or until custard starts to rise, then reduce temperature to 350 degrees and bake for 12-15 minutes.

Rasberry Custard Pie  Favorite Recipes Lutheran Brotherhood

This recipe comes from the Favorite Recipes of the Lutheran Brotherhood book, which was printed in 1972.


This recipe had a couple of things that intrigued me. First off, it has a vague cooking time. Then, they don’t tell you what to do with the two cups of milk. Where does it go? No one knows.  For some reason, I always want to try a recipe with vague directions or cooking times. Also, three eggs is kind of a lot for a custard pie. That’s starting to venture into quiche-town rather than custard-land. And, I am also a sucker for recipes that call for throwing all the ingredients together into a pan or a pie plate or what have you, chucking it in the oven and hoping that things turn out all right in the end. When those actually work, it is always fun.


First off, all of the custard filling did not fit in a standard pie plate. I ended up with about 1/4 cup of custard mix left over that just didn’t fit. So this needs a deep dish pan. And my custard puffed at about 45 minutes, after which I reduced the temp and cooked it for the shortest amount of time called for in the recipe. I was started to get concerned by the browning of the pie. Which looks lovely, but I didn’t want it to go into burn territory.

The pie also smelled very, very good. I couldn’t wait to eat it.

So, naturally, I forced Tom to test it.


“Is this is a quiche?”

I sighed. “Yeah, I was afraid of that.”

“It’s a quiche, isn’t it? Why did you put raspberries in a quiche?”

The Verdict: It’s Quiche

This pie had the texture of a quiche instead of the smooth, creaminess of a custard. It was so close to being a softer set that this could probably be easily solved by leaving out one of the eggs. Since it doesn’t fit in a standard crust anyway, you will be better off in the end. As for the flavor, it had a good level of sweetness with the raspberries giving a good, tart kick here and there. Would probably be a great pie after the texture adjustment. But if you are looking for a great quiche recipe, this one was pretty good. Sub some ham and cheese for the raspberries and sugar and you’ll have it made.

What do you think? What is your perfect texture for custard pie? Let me know if anyone has been looking for a custard pie with a harder set and you are excited to see this recipe!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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5 Comments so far. Feel free to join this conversation.

  1. Toby@platefodder July 12, 2017 at 8:45 am - Reply

    This is almost the same as my grandmother’s Damson Plum Pie.. with, of course, canned plums instead of berries. It’s been one of our family favorites for years. The raspberries would be a nice change up

  2. Christine July 12, 2017 at 2:13 pm - Reply

    There goes my “anything with sugar tastes good no matter the decade the recipe is published” theory.

  3. Marty July 13, 2017 at 12:39 am - Reply

    It looks gorgeous! My husband’s favorite pie is custard and he loves raspberries. When it cools down a bit, I’ll have to make this one (minus one egg). 🙂

  4. Alaina July 16, 2017 at 12:51 am - Reply

    Looks like the milk gets blended with the egg mixture, probably explains why yours turned out “quiche like”…

  5. dkzody July 23, 2017 at 5:30 pm - Reply

    I think you were supposed to make the custard first, pouring the cooked custard over the berries and then baking the dish.

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