Crustless Raspberry Custard Pie

By Carolanne

Description: This easy, light summer dessert that uses both milk and yogurt is from the blog Baking Bites.

Ingredients

• 1/2 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 cup yogurt (preferably Greek-style)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 12 ounces fresh raspberries
• Powdered sugar for sprinkling

Details

Servings 8
Adapted from jsonline.com

Preparation

Step 1

Preheat oven to 350 degrees. 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 and both extracts until very smooth. Add flour mixture and whisk to combine. (This can also be done in the food processor.)
Add raspberries to filling mixture and gently stir to coat. Pour into pie plate, shifting raspberries around with a spoon or spatula to distribute them evenly. (Or, arrange raspberries in pie plate and pour custard over.)
Bake in preheated oven 30 to 40 minutes, until custard is set and a knife inserted into center of pie comes out clean.
Let cool before slicing and serving, sprinkled with powdered sugar.