Raspberry Custard Pie

By srumbel

I finally settled on this raspberry custard pie, because I was loving that thick layer of oat crumble on top and the vibrant raspberry custard layer looked incredible! On a side note: You can let it sit in your fridge for a day and the appearance doesn’t change at all. I know this because the day I made the pie something came up, and I wasn’t able to take pictures. I had to wait until the next afternoon and the pie wasn’t at all soggy or different in appearance. So, if you need a make ahead recipe. This pie would be great!
from a-kitchen-addiction.com

Ingredients

• For the Crust
• 1 1/4 C white whole wheat flour
• 3 tbsp sugar
• 2 tsp lemon zest
• 1/2 tsp salt
• 1/2 C unsalted butter, melted and cooled slightly
• For the Oat Topping
• 1 C rolled oats
• 1/3 C white whole wheat flour
• 1/4 C light brown sugar or raw sugar
• 1 tsp lemon zest
• 1/8 tsp salt
• 6 tbsp unsalted butter, melted and cooled slightly
• For the Raspberry Greek Yogurt Filling
• 3/4 C granulated sugar or raw sugar
• 1/4 C white whole wheat flour
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 C full-fat plain Greek yogurt (low- or fat-free is okay if it’s as thick as full-fat)
• 3 C fresh raspberries

Preparation

Step 1

Prepare the crust. In a large bowl, stir together the flour, sugar, lemon zest, and salt until combined. Stir in the melted butter until thoroughly combined. Press onto the bottom and up the sides of a 9-inch pie plate. Refrigerate for 45 minutes.
Preheat oven to 350 degrees F. Place a piece of parchment paper over the crust and place pie weights or 1½ pounds dried beans on the top of the parchment paper and bake for 18-24 minutes or until the edges have just started turning light brown. Remove the weights and parchment paper and bake for another 5 minutes or until the bottom has turned a light golden brown. Let cool for at least 10 minutes while preparing the oat topping and filling.
Prepare the oat topping. Stir the oats, flour, lemon zest, and salt together until well combined. Stir in the butter until thoroughly combined. Set aside.
Prepare the raspberry filling. In a large mixing bowl, stir together sugar, flour, eggs, and vanilla until well combined. Stir in Greek yogurt. Place the pie plate on a baking sheet to catch any spills. Rinse and gently pat the raspberries dry with a paper towel. Place the raspberries over the bottom of the prebaked crust and pour the filling on top. Cover the crust with a pie crust shield or aluminum foil.
Bake for 10 minutes and then carefully remove from the oven. Remove the pie crust shield and sprinkle the oat topping evenly over the top. Bake for an additional 30 minutes, rotating the pan halfway after 15 minutes. The topping should have browned and be crisp.
Let cool for 2 hours, and then serve or refrigerate for 3 hours or until chilled. Cover and refrigerate for up to 3 days.

Serves: 6-9