This was exactly what I was looking for - just the right amount of sweetness and the custard set up perfectly.

I made this pie today and was kind of disappointed. The pie didn't set in the amount of time stated for baking. It was in the oven a little over an hour. It looks good and now am waiting for it to cool to taste it.

Raspberry Custard Pie..for making pies for 30 plus years..This recipe is far the best..add a teaspoon of vanilla to to mixture before the pour to pie shell

The pie as written is delightful and easy. The second time I made it I added a full pint of raspberries and cut the sugar to 3/4 cup. I added no additional milk, bake it in a 9-inch pie plate for 45 minutes. Absolutely great!

As stated in above comment, 45 mins for a 9" pie. Your mileage may vary. The center takes a few more minutes to set up properly. No additional ingredients, no variations on the recipe just a little longer bake time.

Made this for my girlfriend... she was shocked that I could cook.... great recipe! However, that was yesterday and since today is a new day... now I gotta find something else to impress. ....mans never ending saga.

Simple and delicious!

I used two cups of raspberries and followed the recipe. Baked on my toaster oven for 45 minutes!! Everyone loved it. :)

I used two cups of raspberry but used heavy cream instead of regular milk. My wife said it was the best she ever had.

Also made it without pie crust. Used 1 1/2 cups of raspberries, 4 eggs, tsp of vanilla, 1/2 cup of heavy cream, 2 heaping tbsp of flour. Baked in ceramic pie dish, cool and put in fridge till cold. Crustless pie with great flavor.