Pegg Thomas' Chocolate Raspberry Custard Pie

Pegg Thomas lives on a hobby farm in Northern Michigan with Michael, her husband of *mumble* years. A life-long history geek, she writes “History with a Touch of Humor.” An avid reader and writer, she enjoys fiction stories threaded through historical events and around historical figures. Civil War and Colonial are her favorite eras. Pegg is a regular blogger at both and When not working on her latest novel, Pegg can be found in her garden, in her kitchen, at her spinning wheel, tending her sheep, or on her trusty old horse, Trooper. See more at 

Pegg's Latest Book Release: Embattled Hearts
from The Pony Express Romance Collection

Alannah Fagan grew up learning how to take care of herself in the Kentucky wilderness. But when her mother’s death leaves her with a brutal step-father, her only hope is escape. Together with Conn Fagan, her younger brother, she flees their westbound wagon train with no plan other than to survive. Stewart McCann is the middle son of a northern Virginia family with seven brothers. He moved west because he refused to take sides in the war. When a battered young woman and her brother take refuge at his Pony Express station, he finds himself in the middle of another type of battle. A battle for his heart. Buy The Pony Express Romance Collection HERE.

Chocolate Raspberry Custard Pie

This recipe evolved after I tried a couple of wonderful pies a friend made with her black raspberries.  I love chocolate and raspberry together - one of my favorite flavor combos - so I came up with this version using my red raspberries.

1 unbaked 9" pie shell
3 Hershey bars crumbled into the bottom of the pie shell
1 1/2 cups red raspberries on top of the crumbled chocolate

Whisk together and pour over chocolate and raspberries:
4 eggs
1/2 cup sugar
1 3/4 cups milk

Bake at 425 for 15 minutes, reduce heat to 350 and bake until middle is set, about 30 minutes more.  Cool completely and store in the refrigerator.  Unbelievably good!