For the ultimate warm-weather dessert, this cool, velvety custard pie comes with a perfectly ripe berry compote on a buttery graham cracker crust. Plus, making the custard base is as easy as it gets, and you can make this delicious mixed berry pie in no time. As far as I’m concerned, that’s one winning combination. This mixed berry-custard pie is everything you need in a summer dessert.
How to Make Mixed Berry-Custard Pie
Unlike some custard pies, you don’t have to worry about cooking this over a stove top first. Simply mix a whole bunch of eggs with some sweetened condensed milk, whole milk and vanilla, and you’re on your way to baking one tasty pie.
Once the pie comes out of the oven, you’ll notice the top is lightly browned. Honestly, it’s not my favorite look but don’t worry. You’ll slather it with plenty of mixed berry compote, and it’ll look oh-so-pretty. I love to include a splash of booze in many of my fruit compotes. Chambord, a raspberry liqueur, is perfect in this recipe, but feel free to skip that step if boozy compotes aren’t your thing.
While this pie would be perfect as is, I recommend serving it with a hearty scoop of whipped cream and a few mint leaves. Cool Whip works well, or you can make your own whipped cream in no time. Depending on how much whipped cream you’d like to keep on hand, beat 1/2 cup to a cup of heavy cream with vanilla and sugar to taste until medium to stiff peaks form.
Perfect Pairing for Mixed Berry-Custard Pie
Pairing is a funny beast. Sometimes contrasting flavors work well. In other dishes, I prefer to mimic the flavors. For this pie, I love the idea of mimicking the berries in your glass with a raspberry hefeweizen. The raspberry plays nicely with the berries as well as the Chambord, and the citrus kick from the hefeweizen adds a touch of brightness, which is always great with fruit. I also wouldn’t turn down a glass of fruity sangria.
When the warm months hit, you need this mixed berry pie on your dessert table. Please let me know how you enjoyed this delicious summer pie recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Looking for More Fruity Summer Desserts? Try These Burrata and Bubbles Recipes.
- Amaretto-strawberry-Nutella puff pastry tart
- Raspberry mojito no-bake mini pies
- Bourbon-peach clafoutis
- Chocolate-cherry cream
For the ultimate warm-weather dessert, this cool, velvety custard pie comes with a perfectly ripe berry compote on a buttery graham cracker crust. Plus, making the custard base is as easy as it gets, and you can make this delicious mixed berry pie in no time.
12 graham cracker sheets
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons butter, melted
For Custard Pie
1 (14)-ounce can sweetened condensed milk
1 1/2 cups whole milk
7 egg yolks
1 teaspoon vanilla bean paste
For Mixed Berry Compote
1 pint blackberries
1 pint raspberries
1 pint blueberries
1/2 lemon, juiced
1 teaspoon sugar
2 tablespoons Chambord
Fresh mint sprigs, optional
For Whipped Cream (Optional)
1 cup heavy cream
1–2 tablespoons sugar
1 teaspoon vanilla bean paste or extract
- Heat oven to 350 degrees. Finely crush graham crackers in a ziplock bag with rolling bag. Place crushed graham crackers in a bowl and stir in sugar and salt. Add melted butter and stir until everything is damp. Press into the bottom and side of pie plate and bake for 12 minutes. Let cool.
- Heat oven to 325 degrees. In a mix bowl, whisk sweetened condensed milk, whole milk, egg yolks and vanilla bean paste until everything is smooth and combined. Pour into the cooled pie crust.
- Bake until the pie sets, about 40-50 minutes. The center will look wobbly, and the top will brown, which isn’t the most attractive look, but don’t fret. It will set in the refrigerator, and we’re covering that brown with the berry topping.
- Let pie cool and then refrigerate for at least three hours.
- In a medium saucepan, toss berries with lemon juice and sugar. Cook over medium heat until the berries break down to a jam-like consistency, occasionally stirring. Take off heat and stir in Chambord. Let cool.
- If making your own whipped cream, beat the heavy cream with sugar and vanilla until medium to stiff peaks form, and it’s still fluffy.
- Pour berry compote over entire pie. You can serve immediately or put it back in the refrigerator if you’d like a more chilled topping. Serve each slice with a dollop of whipped cream and fresh mint if desired.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 475
- Sugar: 40
- Sodium: 435
- Fat: 24
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 0
- Protein: 10
- Cholesterol: 184
Keywords: custard pie, mixed berry custard pie, mixed berry pie