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Mixed Berry-Custard Pie


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

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

Scale

For Crust
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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Let pie cool and then refrigerate for at least three hours.
  5. 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.
  6. 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.
  7. 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