Berry Custard Pie
Show: Sandra's Money Saving Meals
Episode: Farm Stand Fresh
Rate This RecipeRead users' reviews (26)
- Recipe categories: Fruit, Raspberry, Blueberry,
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Average Rating:
Total Reviews: 26
Showing 1-10 of 26
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By keviv_litap
on October 15, 2012
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Super easy and simply delicious. I will make it again and again.
By APatil
on June 19, 2012
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How wonderful and quick was this! Thanks Sandra. This will be a staple dessert in my household - absolutely loved by my husband 2 year old daughter.
By sochmanek
on May 30, 2012
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Thought this turned out great. Baked it right in the pan the pre-made graham cracker crust came in. Everyone at our Memorial Day cookout loved it!
By karen1977
on May 23, 2012
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Very good, everyone loved it. Baked perfect. The ones that had trouble, must have been their ovens or something. Bake in time stated and set perfect. Will bake again and again to take to dinners.
thanks Sandra
By lhart8
Angola, IN
on January 30, 2012
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I used a glass pie pan, so I set the oven at 325. I put the berries in the bottom of the pan without the crust ( wanted more of a custard than pie. Instead of milk I used Silk original creamer, and granulated maple syrup instead of sugar. Very good!
By SuperCheif
on December 15, 2011
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What a waste of time and money! It never did cook in the middle.
By drea128
Phoenix, AZ
on October 09, 2011
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Loved it! Super easy recipe that looks and tastes great!
By jacquie_12851580
Visalia, 43
on August 04, 2011
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One of the easiest and tastiest pie recipes I have tried. I have made this several times and each time it turns out perfect. We have added several different kinds of berries and it always comes out beautiful. Great recipe Sandra!!
By ivesjma_4356841
Waterloo, IA
on July 27, 2011
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For one thing if you are baking this pie in a pyrex tipe, you need to cook a 325F instead of 350F.
Second you need to bake this pie in the second from the bottom or your oven and Third when your timer is off your custard will be kind of soft that is normal, after the pie is cool put in the fridge for 5 hours or overnight and will perfect is " delicioso ".
By i.r3na_13099329
Fargo
on July 01, 2011
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I followed the advice of some previous reviewers, but still wasn't great. It was too egg-y tasting and soggy. I think I would make some adjustments to it, but I don't think I will make it again; don't want to waste money.