 | | Directions |
- Preheat oven to 350°F. Oil or butter pie dish. Scatter raspberries in pie dish, reserving a few for garnish.
- Beat eggs until foamy. Add remaining ingredients and mix until smooth. Pour this mixture over raspberries and bake 20 - 25 minutes, or until a knife inserted in the center comes out clean,
- Top with reserved raspberries and, if using, a sprinkling of powdered sugar. Serve warm or cold.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: 10 inch pie dish
Servings: 8
Serving Size: 1 slice
|  | | Ingredients | | - | | 2 cups fresh raspberries |
| - | | 3 eggs |
| - | | 1 cup milk |
| - | | 1/2 cup flour |
| - | | 1/2 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/8 teaspoon salt |
| - | | powdered sugar (optional) |
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