Raspberries and custard pie | Pie recipe

Ingredients

• 2 cooked pie crust (or with graham cookie)
• Microwave milk.
• Whisk eggs, sugar and vanilla in a medium size casserole or in a bain-marie. Add flour and mix until obtaining a smooth mixture.
• Sowly pour small quantities of warm milk over the sugar and eggs mixture.
• Cook at medium-low heat (or with a bain-marie) while constantly keeping an eye on it, until it thickers.
• Pour the preparation over pre-cooked pie crusts.
• Boil all-together water, sugar and Jell-o. When boiling, add raspberries.
• Let boil again. When bring up to a boil, add diluted cornstarch and remove from heat.
• Pour it over the crust where there is already custard.
• Refrigerate for about 12 hours to solidify.