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Crustless Raspberry Custard Pie

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Impossible Raspberry Custard Pie
This Crustless Raspberry Custard Pie is not your typical custard pie. It is baked directly in a pie plate without a pastry or graham cracker crust beneath it, yet it still holds together well enough that you can easily slice and serve it, just as you would with a regular pie. The pie is creamy and tender, with more substance than you might expect a custard pie to have thanks, in part, to a generous amount of yogurt in the filling. It also has a nice vanilla-almond flavor and is a wonderful base in which to showcase fresh raspberries.

The secret to this pie is that it is a type of “impossible” pie. This type of pie has a very small amount of flour incorporated into the filling that forms a kind of “crust” beneath the pie as it bakes. This isn’t a crisp crust, but it is a slightly firm layer at the base that helps the pie hold together well. The resulting pie is less delicate than a more traditional custard pie, but it is also lighter (meaning lower in calories) than its traditional counterpart. It is also very easy to mix up and bake, even on very short notice.

Fresh raspberries, or another 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. I usually top mine with a little dusting of powered sugar, but a small dollop of whipped cream and a few extra raspberries can also make a perfect finish.

Crustless Raspberry Custard Pie

Crustless Raspberry Custard Pie
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
12-oz fresh raspberries

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.

Serves 8.

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22 Comments
  • Em {pushups with polish}
    June 11, 2012

    usually i’m such a crust fan but this looks so good i will give it a try! 🙂

  • katie
    June 11, 2012

    Wow looks fabulous and the perfect dessert for those not keen on crusts. I always think the filling is the best bit 🙂

  • Carol
    June 12, 2012

    Love this! Looks so beautiful too : )

  • judy
    June 12, 2012

    Could you use gluten free flour for this?

  • Nicole
    June 12, 2012

    Judy – Yes, I think that you could use a gluten free flour mix… but I suspect that some will work better than others with this recipe, so you might need to experiment a little to get it right.

  • dena @ohyoucook
    June 12, 2012

    Lovely … and I bet delicious too!

  • judy
    June 14, 2012

    thanks! I am going to try this with gf flour for fathers day, will let you know how it turns out

  • julie
    June 28, 2012

    could you put this in a pie crust?I like the crust and this sounds like a good filling.

  • Katie
    July 1, 2012

    Yum! I made this the other day – it was SO easy and really yummy. Friends liked that it was light and not overly sweet. I think this could be a nice addition to a brunch.

  • judy
    July 2, 2012

    I made this with gluten free flour (king arthur). It was great!

  • dena @ohyoucook
    July 27, 2012

    I did make this pie and it came out delicious! Next time I plan to make it with black raspberries from my garden.

  • Kylie Yannuzzi
    October 1, 2012

    I just made this with some Raspberries I purchased at Costco that were about to turn ” NO so fresh “.
    IT was absolutely fabulous. I am printing it and will be making it again.

  • Mary Blackledge Corroo
    June 29, 2013

    I made this with 8ozs of fresh strawberries and a fresh peach instead of raspberries. I also used non fat plain yogurt in place of the Greek yogurt. It was delicious! Thanks for sharing this yummy recipe!

  • Brooke
    July 2, 2013

    I’m going to make this with blueberries today… Is it better served warm or chilled?

  • Nicole
    July 2, 2013

    Brooke – I like it both ways, my family likes it chilled (which makes it a little more reminiscent of cheesecake, they say). If you tend to prefer desserts like pudding cold rather than hot, just for comparison, I would opt for cold. But you can’t go wrong either way!

  • Renee
    July 12, 2013

    I love using Greek yogurt and this recipe looks wonderful. Can I use whole wheat pastry flour?

  • Nicole
    July 12, 2013

    Renee – I think you could use whole wheat pastry flour, although you might have a slightly nutty flavor in the finished dish from it that you would’t get with regular flour.

  • Melissa
    February 23, 2014

    This was so easy and so beautiful! I brought it to a Bingo night fundraiser, and several people came back for seconds. I used blackberries since that’s what my local store had fresh, but I’d love to try all kinds of berries. The dusting of powdered sugar did soak in and you could only see it on the edges, so I’d recommend dusting just before serving (I did several hours before serving). I used strawberry strained yogurt. Lovely pie!

  • sadie
    March 26, 2014

    This is so beautiful! I’m looking forward to making it. The thing is I don’t have an oven. Do you think I can do it in a microwave?

  • Moggy
    January 1, 2015

    Needed a dessert at the last minute and I had raspberries in the freezer – decided to give this a try even though I only had the frozen berries. They were berries some that I had gotten on special and frozen myself so they were perfect and individually frozen. I let them almost defrost – but they were still nice and firm, I tossed them with a small amount of flour before folding them into the batter – oh, and I didn’t have any yogurt, so I substituted sour cream. It was amazing! This recipe is gong in my keeper file. Thanks for sharing.

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