Berry cream pie
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  • Easy to do
  • Kid approved
préparation
15minutes
cuisson
20minutes
servings
8-10
type of dish
Desserts
préparation
15minutes
cuisson
20minutes
servings
8-10
type of dish
Desserts
Berry cream pie
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Kid approved
préparation
15minutes
cuisson
20minutes
servings
8-10
type of dish
Desserts
préparation
15minutes
cuisson
20minutes
servings
8-10
type of dish
Desserts
ingredient
  • 310 ml Graham cracker crumbs
  • 60 ml butter melted and unsalted or margarine
  • 75 g dark chocolate , melted
  • 750 ml blueberries, raspberries ,and blackberries
  • 60 ml apricot jam or apple jelly , heated
  • mint leaves for garnish
  • Custard
  • 625 ml milk
  • 125 ml sugar
  • 30 ml cornstarch
  • 2 egg(s) , beaten
  • 15 ml butter
  • 5 ml vanilla extract
  • 310 ml Graham cracker crumbs
  • 60 ml butter melted and unsalted or margarine
  • 75 g dark chocolate , melted
  • 750 ml blueberries, raspberries ,and blackberries
  • 60 ml apricot jam or apple jelly , heated
  • mint leaves for garnish
  • Custard
  • 625 ml milk
  • 125 ml sugar
  • 30 ml cornstarch
  • 2 egg(s) , beaten
  • 15 ml butter
  • 5 ml vanilla extract
prep time
  1. Preheat oven to 180°C (350°F).
  2. Mix graham cracker crumbs and butter together in a bowl. Press mixture into a 23 cm (9-inch) pie plate.
  3. Bake pie crust until crispy, about 7 to 8 minutes. Set aside.
  4. Whisk the milk, sugar, and cornstarch together in a saucepan. Whisking constantly, bring to boil over medium-high heat. Once the mixture has thickened, whisk in the eggs.
  5. Whisk in the butter and vanilla. Remove custard from heat and set aside to cool completely.
  6. Melt dark chocolate and brush over the crust.
  7. Pour cooled custard into pie crust.
  8. Generously garnish with fresh berries. Brush with jam or jelly. Decorate with fresh mint leaves. Serve.