- 3 cups fresh raspberries
- 1/4 cup white sugar
- 1 1/2 cups whole milk
- 6 large eggs
- 1 1/4 cups white sugar
- 1 cup all-purpose flour
- 2 1/2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup coarse sugar
- Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
- Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
- Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
- Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.