Custard Raspberry Pie
Our friend Gordy gave us some frozen raspberry, from his farm. Next, we thought about pie. Who doesn’t like pie, especially with homemade whip cream. At Heavenly Eating, we judge our recipes by how fast we can give it away. We have no self-control and if we don’t give it away. We eat it! This pie was quickly given away. Although the Heavenly Eating Crew did do it damage.
Chef Frank did not have the time to make pie crust. He was on a time-crunch as a lot of new and exciting things are happening at his restaurant.
Chef Frank decided not to use sugar for this recipe. Instead, he used honey as the natural sweeter and duck eggs (Use Duck Eggs!). Using honey and duck in this recipe is mind-blowing. A great way to take it to the next level naturally.
1 9-inch BASIC ROLLED PIE CRUST
2 cups milk
1 teaspoon vanilla
1/4 cup warmed honey
1/3 cup whole wheat flour
1/4 teaspoon salt
4 egg yolks
1 whole egg
4 cups fresh raspberries
Bowl for double boiler
Measuring cups and spoons
In the top of a double boiler, scald milk. Add vanilla and honey. Combine flour and salt. Blend in a little of the hot milk, then stir mixture into remaining milk.
Place over hot water and cook until thick.
Beat together the egg yolks and whole egg. Gradually stir in about 1 cup of the milk mixture. Return to the rest of the milk mixture in the double boiler and continue to cook, stirring constantly, until thick. Cool.
Fold whipped cream into cooled egg mixture. Turn into baked pie shell. Cover with raspberries. Carefully spoon glaze over berries. Chill. Give yourself a high-five. That was epic.
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