Raspberry Pie with Creamy Custard Filling

In a saucepan, combine *milk*, *sugar*, *cornstarch*, *vanilla sugar*, and a *pinch of salt*. Stir well to avoid lumps and heat on low, whisking constantly.

Once it starts to boil, cook for an additional 2 minutes. Remove from heat and add butter, stirring until dissolved. Transfer to a clean bowl, cover with plastic wrap touching the surface, and allow to cool.

Sift the *flour* with *baking powder*. In another bowl, mix *eggs*, *ricotta cheese*, *sugar*, *soft butter*, and *salt* thoroughly with a fork. It's important that the *ricotta* is smooth to avoid lumps.

Add the flour mixture gradually and knead into a soft dough, starting with a fork then briefly with your hands. The dough will be sticky, *don't add extra flour* at this stage.

Butter a 27-28 cm (10-11 inch) baking dish. Use damp hands to spread the dough evenly in the dish, forming edges.

Beat the remaining eggs and mix into the cooled custard until smooth. Gently fold in part of the raspberries. Pour the custard into the prepared crust and sprinkle the remaining raspberries on top.

Bake in a preheated oven at *180°C (350°F)* for 45 to 60 minutes until the top is golden, and the center slightly jiggles.

Let the pie cool to *room temperature* then chill overnight to stabilize the filling. Slice the next morning and enjoy!