𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒖𝒔𝒕𝒂𝒓𝒅 𝑷𝒊𝒆
5. For the filling: In a saucepan, combine raspberries, sugar, cornstarch, and salt. Cook over medium heat until raspberries break down.
6. In a separate bowl, whisk together milk, egg yolks, and vanilla. Slowly pour into the raspberry mixture, whisking constantly. Cook until thickened.
7. Remove from heat and stir in butter until melted. Pour filling into the baked crust.
8. Bake for 20-25 minutes, or until the filling is set. Let cool before serving.
Prep Time: 45 minutes | Baking Time: 50-60 minutes | Total Time: Approximately 2 hours | Servings: 8 slices
