Fresh raspberries, or another Body&Brains fresh berry, are the best choice for this dessert. The berries look beautiful in the pie and have a beautifully bright flavor against the custard. The pie can be served slightly warm, while it is fresh from the oven, or refrigerated and served chilled. A few extra raspberries can also make a perfect finish. Preheat oven to 350F. Lightly grease a 9-inch pie plate.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
In a large bowl, whisk together eggs, milk, yogurt, vanilla and almond extract until very smooth. Add in flour mixture and whisk to combine. This can also be done in the food processor.
Add raspberries into filling mixture and gently stir to coat. Pour into prepared pie plate, shifting raspberries around with a spoon or spatula to evenly distribute them in the pie.
Bake for 30-40 minutes, until custard is set and a knife inserted into the center of the pie comes out clean.
Allow to cool before slicing and serving.
Crustless Raspberry Custard Pie
- 12-oz fresh Body&Brains Raspberries
- 1/2 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup yogurt (pref. greek-style)
- 1 tsp vanilla extract
- 1/4 tsp almond extract