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Cherry Custard Pie

Cherry Custard Pie

This basic egg custard recipe can also be used with blueberries or raspberries instead of cherries. For coconut custard, place a layer of coconut, about 1" deep, in the bottom of an unbaked pie shell, then follow this recipe, without the cherries.

  • sour cherries, 1 can (16 oz.) sour cherries or 2 cups pitted, fresh or frozen sour cherries
  • 1 unbaked pie shell
  • 2 cups milk
  • 3 eggs
  • 2 T. flour
  • 1/2 cup sugar
  • 1 tsp. vanilla

Preparation -
Drain the cherries thoroughly and place them in the bottom of the unbaked pie shell. Scald the milk. Beat the eggs lightly. Add the beaten eggs to the scalded milk. Mix the flour and sugar together. Combine the flour/sugar mixture with milk/egg mixture and beat well. Stir in the vanilla. Pour the mixture into the unbaked pie shell over the cherries. Bake in a preheated oven at 400º for 35 to 40 minutes or until the custard is set in center. (A knife inserted in the center comes out clean.)

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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