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.
Step-by-Step Instructions
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 ½ cup to a cup of heavy cream with vanilla and sugar to taste until medium to stiff peaks form.
Perfect Pairing
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.
Cheers!
Looking for More Fruity Summer Desserts?
- Amaretto-strawberry-Nutella puff pastry tart
- Raspberry mojito no-bake mini pies
- Bourbon-peach clafoutis
- Chocolate-cherry cream
Mixed Berry-Custard Pie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
Description
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.
Ingredients
For Crust
12 graham cracker sheets
¼ cup sugar
¼ teaspoon salt
5 tablespoons butter, melted
For Custard Pie
1 (14)-ounce can sweetened condensed milk
1 ½ cups whole milk
7 egg yolks
1 teaspoon vanilla bean paste
For Mixed Berry Compote
1 pint blackberries
1 pint raspberries
1 pint blueberries
½ 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
Instructions
- 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 on the side but is still wobbly in the center, 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.
Notes
- 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
Nutrition
- 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
Stephanie Simmons says
Holy GORGEOUS PIE! This looks incredibly delicious - and easy to make too! Can't wait to give it a whirl for Memorial Day!
★★★★★
Amanda McGrory-Dixon says
Thanks! It'd be perfect for the holiday.
Mimi says
Just reading through the recipe made my mouth water, not to speak about the images which are incredible! Yum!
★★★★★
Amanda McGrory-Dixon says
Awww, thanks so much, Mimi!
April says
Fantastic dessert for the upcoming season - one of those recipes that I am super excited to try. Looking amazing, too!
★★★★★
Amanda McGrory-Dixon says
Thanks, April! Hope you enjoy.
Emmanuella Sjögren says
Ohhh you got me at chambord! I have some in my liquor cabinet, might need to dust it off! This sounds delicious.
★★★★★
Amanda McGrory-Dixon says
I think you should!
Danielle Wolter says
so many delicious berries! this sounds incredible 🙂 definitely something i want to try making when berries go on sale!
★★★★★
Amanda McGrory-Dixon says
I hope you do and love it!
Jacqueline Debono says
I love berries and this custard pie is so calling my name! I have my own mint and a raspberry bush, which I planted earlier this year, and blackberries grow wild around my house but the blueberries I'll have to buy! Or maybe I can use the wild strawberries I also have in the garden instead? That way the compote will be homegrown and foraged!! I'm getting excited thinking about it!
★★★★★
Amanda McGrory-Dixon says
I love this! It's so much more fun to cook with produce you grow yourself. Hope you enjoy!
Jeannette (Jay Joy) says
All these berries sound amazing! (blackberries, raspberries, blueberries) I wonder if we can't get them all if we could just use one.
★★★★★
Amanda McGrory-Dixon says
I'm sure you could just use one with great results. You could also use frozen berries instead. Our grocery store sells a big with this combo.
Jere Cassidy says
This pie looks absolutely delicious. I love the fact you don't have to precook the filling, and the topping looks so good.
★★★★★
Amanda McGrory-Dixon says
It really does make it easy. Hope you enjoy!
Stine Mari says
Who knew you could make custard pie that easily! I'd love to give this version a try, it looks absolutely scrumptious. Berry season - I am ready for you!!
★★★★★
Amanda McGrory-Dixon says
Right? Bring on the berries! Hope you love it.
Maman de sara says
I would love to try the mixed berry custard pie using graham crackers for the crust, thanks for sharing.
★★★★★
Amanda McGrory-Dixon says
Thank you! ?
Jenni LeBaron says
This sounds absolutely delicious. I love the little bit of mint and Chambord you've added as well! Perfect summer berry dessert!
★★★★★
Amanda McGrory-Dixon says
I'm all about the berries during the spring and summer months!
Karly says
Gorgeous! Perfect for Memorial Day!
Amanda McGrory-Dixon says
Thank you so much! I think so. ?
Milena says
This looks scrumptious! I think I would pair it with a framboise lambic. The custard against the acidity, yum!
Amanda McGrory-Dixon says
Thank you! I totally agree. Mmm, now I want pie and lambic.