Irresistible Black Raspberry Custard Pie

Here is my favorite black raspberry custard pie recipe, with a smooth, creamy custard filling and fresh black raspberries nestled in a tender, homemade pie crust.

This black raspberry custard pie is always a hit at summer gatherings and potluck dinners. The sweet-tart berries pair perfectly with the rich custard, and I love how the purple juice creates pretty swirls throughout each slice.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this custard pie, but frozen ones work just as well if that’s what you have on hand. If using frozen berries, there’s no need to thaw them first – just add them directly to the custard mixture. Fresh berries should be gently rinsed and picked over to remove any stems or damaged fruit. Since black raspberries can be hard to find in some areas, you can easily substitute with regular red raspberries, blackberries, or even blueberries for a similar result. Just make sure your berries are fairly dry before adding them to prevent the custard from becoming too watery.

Options for Substitutions

This custard pie is pretty forgiving when it comes to swapping ingredients:

• Black raspberries: As the recipe suggests, you can easily use sliced strawberries or peaches instead. Blueberries, blackberries, or even frozen mixed berries work great too – just thaw and drain frozen berries first.
• Half & half: Don’t have half & half? Mix ¾ cup whole milk with ¼ cup heavy cream, or use all whole milk for a lighter custard. Evaporated milk also works well and gives a richer flavor.
• Unbaked pie shell: Store-bought is totally fine, but if you’re making from scratch, a graham cracker crust works nicely with berry fillings. Just pre-bake it for 5 minutes before adding the filling.
• Sugar: You can reduce the sugar to ¾ cup if your fruit is very sweet, or substitute with brown sugar for a deeper flavor – just expect a slightly different color in your custard.
• Flour: Cornstarch works as a substitute – use 1 tablespoon instead of 2 tablespoons flour for the same thickening power.

Watch Out for These Mistakes While Baking

The biggest mistake with custard pies is not pre-baking the crust, which leads to a soggy bottom that never fully sets – blind bake your pie shell for 10-12 minutes with pie weights before adding the filling. Another common error is adding the fruit directly to the custard mixture, causing the berries to sink and create uneven cooking, so instead layer the black raspberries evenly in the pre-baked shell before pouring the custard over them. Temperature control is crucial here: bake at a lower temperature (around 325°F) and watch for the center to be just slightly jiggly when you gently shake the pan, as overcooking will cause the custard to curdle and separate. Let the pie cool completely at room temperature before refrigerating, which prevents condensation from forming and keeps your crust crisp.

What to Serve With Black Raspberry Custard Pie?

This rich custard pie is perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream makes it even better. The creamy, sweet custard pairs beautifully with a hot cup of coffee or black tea, especially if you’re serving it as an after-dinner treat. For a nice contrast to all that richness, try serving small portions alongside some fresh berries or a light fruit salad. Since this pie is pretty filling, it works great as the star of the show for dessert without needing much else on the plate.

Storage Instructions

Refrigerate: This custard pie needs to be kept cold since it has dairy and eggs. Cover it loosely with plastic wrap or foil and store in the fridge for up to 3 days. The custard will stay creamy and the berries will keep their lovely flavor when properly chilled.

Freeze: You can freeze this pie for longer storage, though the texture might change slightly. Wrap it well in plastic wrap and then foil, and it’ll keep in the freezer for up to 2 months. The custard may become a bit more dense after freezing, but it’s still delicious.

Serve: This pie is best served chilled straight from the fridge. If you’ve frozen it, let it thaw in the refrigerator overnight before serving. I like to add a dollop of whipped cream or a scoop of vanilla ice cream to make it extra special.

Preparation Time	20-30 minutes
Cooking Time	70-80 minutes
Total Time	90-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

For the filling:

• 2 tbsp all-purpose flour (I always use King Arthur all-purpose flour)
• 1/4 tsp salt
• 1 cup half & half
• 2 cups whole black raspberries (for best flavor)
• 1 cup granulated sugar
• 2 tbsp butter (melted and cooled to room temperature)
• 2 large eggs (beaten until light yellow and frothy)

For the base:

• 1 unbaked 9-inch pie shell (homemade or store-bought)

Optional garnish:

• Ground cinnamon (for sprinkling)

Step 1: Preheat the Oven

Set your oven to 400°F (204°C) to preheat while you prepare the rest of the pie.

This ensures your oven is hot and ready when the pie is assembled and ready to bake.

Step 2: Prepare the Custard Mixture

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1 cup half & half
• 2 large eggs
• 2 tbsp butter, melted

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until fully combined.

Add the half & half, slightly beaten eggs, and melted butter to the dry ingredients.

Blend thoroughly until you have a smooth custard mixture with no lumps.

Step 3: Season the Fruit

• 2 cups sliced strawberries, sliced peaches, or whole black raspberries
• Ground cinnamon or grated nutmeg (for sprinkling)
• a small amount of granulated sugar (from the 1 cup, reserve about 1 tablespoon if desired)

In a separate bowl, combine your choice of fruit—sliced strawberries, sliced peaches, or whole black raspberries—with a small amount of sugar and a sprinkle of ground cinnamon or freshly grated nutmeg.

Stir gently to coat the fruit in the sugar and spice.

I like to use nutmeg for a bit of warmth, but cinnamon also works beautifully.

Step 4: Assemble the Pie

• seasoned fruit from Step 3
• custard mixture from Step 2
• 1 unbaked 9-inch pie shell
• Ground cinnamon or grated nutmeg (for sprinkling)

Evenly spread the seasoned fruit across the bottom of the unbaked 9-inch pie shell.

Then, carefully pour the custard mixture from Step 2 over the fruit, making sure it spreads evenly.

Sprinkle the top with a very small amount of cinnamon to finish.

Step 5: Bake the Pie

Place the assembled pie on the center rack of your preheated oven.

Bake at 400°F (204°C) for 10 minutes.

Then, reduce the oven temperature to 325°F (163°C) without opening the oven door and continue baking until the custard is set—this can take about 60 minutes depending on your oven and altitude.

Step 6: Cool and Refrigerate the Pie

Remove the pie from the oven and allow it to cool completely at room temperature before slicing.

Once cooled, refrigerate the pie until it’s fully consumed.

I find the flavors meld wonderfully after chilling, making it even tastier the next day!