Blackberry Custard Pie

Author: swampkitty05  //  Category: Eating Local, Food Blogging Event, Food Porn, Recipes

The stars aligned this week, and it turns out that one of the events Joelen of Joelen’s Culinary Adventures was hosting this week (Pie in My Eye) had to do with fruit pies. I had blackberries from Mrs. Rhoads that I needed to use, and I was getting tired of the whole clafoutis/cobbler thing, and had already decided that I wanted to make a pie with them. I go looking around on the internet, and I find a recipe that called for the exact amount I had, using one of my favorite things (custard) to hold it all together. I love the design the blackberries make when they float to the top – kind of reminds me of little jewels.

Blackberry Custard Pie

The recipe really couldn’t be any easier. It took only a couple of minutes to put together, and cooked up perfectly. After letting it chill overnight, slicing it cleanly was a breeze.

Blackberry Custard Pie slice

I loved the taste of this, too. Usually I’m a custard pie purist, preferring it with warm spices like nutmeg and cinnamon, but here, it served as a sweet vanilla canvas to the flavor of the berries. Neither one overwhlemed the other, and in the end, it complimented each other perfectly. As they say, the proof is in the eatin’, and between Paul and I, we knocked this out in a day. All while we’re *trying* to eat healthier. Oops. I think next time around, I may try substituting Splenda for sugar, to see if it makes any difference.

Blackberry Custard Pie
recipe courtesy Mass Recipes

1 unbaked 9 inch pie shell
2 c. fresh blackberries
4 eggs
2/3 c. sugar
1 1/3 c. milk
1 tsp. vanilla

Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.

31 Responses to “Blackberry Custard Pie”

  1. OhioMom Says:

    I bought blackberries at the market yesterday, I had them with organic yogurt for breakfast this morning, but I would have much rather had this delish custard pie :)

  2. Baking Soda Says:

    I keep your recipe close by, once I can convince the kids to go blueberry picking I’ll be jamming and baking!

  3. Rosa Says:

    That pie looks tremendously good! Fantastic!

    Cheers,

    Rosa

  4. grace Says:

    what we have here is a picture perfect pie. what a great vehicle for blackberry consumption. :)

  5. jancd Says:

    I’m making this using blueberries today. Looks delish.

  6. jancd Says:

    This pie, using frozen blueberries, turned out perfectly. I was a little worried that the frozen berries might create too much liquid, but no worries were necessary. Now if it will just cool off enough for us to try it. Thanks, Beck.

  7. heather Says:

    maybe i’m just a novice, but i bought the regular pie crust when really this is more of a deep disher- so it didn’t come out great. next time i’ll follow my instincts :) Actually I’m going to try it again this weekend with strawberries for a BBQ.

    I also used Splenda, and it didn’t seem to alter the taste at all in any way. Now if only i could cut out the yolks this would be a perfect healthy treat.

    Love the simple recipe

  8. Scott Says:

    WOW! All I can say is WOW! This looks fantastic.

    I started to make it today for a gastric bypass end of summer affair, but the blackberries were to expensive. So, I used strawberries! It looks good, hopefully it will taste good. I took your suggestion about next time ans used Splenda!

    Love the blog!

  9. Andi Says:

    Any thoughts on using Egg Beaters?

  10. Esther Dee Says:

    well….made it and it didn't turn out that great. I made it in my convection oven maybe that's the reason??? also I did use frozen berries (thaw them first) it did not come out custardy. I make a killer coconut custard pie and it calls for a bit of corn starch maybe I will try it again with a bit of corn starch??

  11. Amy Says:

    I made it the other day. The Blackberries were awesome, but the custard turned out too "eggie".

  12. Beth Says:

    Esther — would you share your coconut cream pie recipe?

  13. carol Says:

    does anyone know the time on baking this pie thank you so much.

  14. sandy lane Says:

    got blackberries on sale at Meijer; going to make this tomorrow.

  15. Lori Says:

    This pie is A.M.A.Z.I.N.G ! I made it with bananas and strawberries and it turned out fantastic !
    The custard was perfect, but I changed it up a bit. I used whipping cream in replacement of milk ( same measurements. I did have to cook it for about 1 hour and I made 2 pies ! TY !!!

  16. Wendy Says:

    my grandmother always made this but I could not find the reciepe anymore. THANK YOU!

  17. Vicki Says:

    Made this for my dad and he said it tasted just like his mom's custard. Thanks for bringing back fond memories.

  18. Amanda Says:

    I just came across this recipe and it sounds yummy. I’ve already got one in the oven. I have pie crust in the freezer (not deep dish but it’s what I had!) along with fresh blackberries! Can’t wait for desert tomorrow! Thanks!

  19. Laura Says:

    just looked to find something different to make with the fresh blackberries we picked and this baby is now ready to go into the oven… can’t wait !

  20. swampkitty05 Says:

    So, how did it turn out for you?

  21. Candice Cossel Says:

    Made tonight. It unfortunately overflowed. But I’m sure that it will be tasty.

  22. 50 Mouthwatering Blackberry Recipes - The Miracle Momma Says:

    [...] 35. Blackberry Macarons 36. Blackberry Apple Pie 37. Slow Cooker Berry Cobbler Recipe 38. Blackberry Custard Pie 39. Individual Blackberry Crumble 40. Blackberry Pie Bars 41. Easiest Blackberry Pie Ever 42. [...]

  23. sheshe Says:

    love your site

  24. Lani Harthcock Says:

    I just love this recipe. It’s got very little ingredients and it’s easy to make. God job!

  25. Ada Says:

    Try Monk fruit sweetener , better than Splenda which leaves a bit after tastte! Monk fruit won’t it’s smooth and calorie free!

  26. Ravyn Says:

    I would LOVE to try this. I do not use sugar. What can I use in place of it? Thanks!

  27. Becke Boyer Says:

    Ravyn, I would think that you could replace it with Splenda or another sweetner, but I’ve never experimented with it to know what the ratio would be. Please let me know if you are successful using something other than sugar, since many of my friends are in the same boat with regards to sugar. :)

  28. Jules Says:

    Silly questions: Shoukd I make this a day ahead to let it set up? Is it best warm or cold? I am hoping for answers so I can know what to do when I celebrate valentines day tomorrow with my husband! Thank you!

  29. Jules Says:

    Alao, what’s the ideal bake time?

  30. Rebecca Says:

    I got raves on this pie using blackberries, but they went crazy for raspberry.
    Great easy recipe with consistent good results.This will become a staple in my recipe book.

  31. GrannyB Says:

    This is my perfect “go to ” recipe for a berry pie.
    Fabulous with raspberries,blueberries or strawberries too.
    If you do try to reduce the sugar, try using agave nectar instead of Splenda.
    Don’t wreck a great pie with chemicals.Just reduce your liquids to offset the
    honey like consistency of the agave.
    I also use whipping cream instead of milk.
    If you are going to eat pie…… Go for it all the way!

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