French Raspberry Pie
A luscious French raspberry pie with creamy custard, fresh raspberries, and a glossy jelly topping, perfect for elegant gatherings or a delightful dessert treat.
Ingredients
Instructions
- In a double boiler, scald the milk with the vanilla bean.
- Remove the vanilla bean.
- Mix the flour, sugar, and salt.
- Add a little of the scalded milk to the flour mixture, stirring until smooth.
- Add the mixture to the remaining milk in the double boiler and cook, stirring, until thickened.
- Beat together the egg yolks and the whole egg.
- Add a little of the hot mixture to the eggs, stir until smooth.
- Add the egg mixture back into the remaining custard, cook over simmering water, stirring constantly, until thickened.
- Strain the custard and let it cool.
- Fold in the whipped cream.
- Pour the custard into the baked pie shell.
- Cover the custard with fresh raspberries.
- Melt the red currant jelly over very low heat, stirring.
- Pour the melted jelly evenly over the raspberries.
- Chill the pie before serving.
Tips & Substitutions
For a smoother custard, make sure to strain it well before cooling. If you don't have red currant jelly, apricot or raspberry preserves can be a great substitute. Ensure the milk is scalded but not boiling, as this can lead to curdling. To make it a bit lighter, you can substitute half of the heavy cream with Greek yogurt.
Serving Suggestions
Serve the French Raspberry Pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a light salad or a dish like Buttered Carrots And Celery for a well-rounded meal.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. If you prefer to reheat, place individual slices in the oven at 350°F for about 10 minutes, but it's best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of French Raspberry Pie contains roughly 722 calories, with 25g protein, 64g carbohydrates, and 41g fat. It is an excellent source of protein (51% of the Daily Value), iron (41% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1162mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the pie to avoid excess moisture. This will help maintain the texture of the custard and pie crust.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. It should be thick but pourable, so be careful not to overcook it.
Can I make the custard in advance?
Absolutely! You can prepare the custard a day ahead and store it in the refrigerator. Just fold in the whipped cream right before pouring it into the pie shell for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).