Blackberry Custard Pie

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.

30 thoughts on “Blackberry Custard Pie

  1. OhioMom

    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. jancd

    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.

  3. heather

    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

  4. Scott

    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!

  5. Esther Dee

    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??

  6. Lori

    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 !!!

  7. Vicki

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

  8. Amanda

    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!

  9. Laura

    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 !

  10. Ada

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

  11. Becke Boyer

    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. 🙂

  12. Jules

    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!

  13. Rebecca

    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.

  14. GrannyB

    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!

Comments are closed.