Mixed Berry Custard Pie

Mixed Berry Custard 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.

Pairing is a humorous beast. every now and then contrasting flavors paintings nicely. In different dishes, I opt to mimic the flavors. For this pie, i really like the idea of mimicking the berries on your glass with a raspberry hefeweizen. The raspberry plays well with the berries as well as the Chambord, and the citrus kick from the hefeweizen provides a touch of brightness, that's usually outstanding with fruit.

INGREDIENTS

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

MANUAL

1. heat oven to 350 stages. Finely weigh down graham crackers in a ziplock bag with rolling bag. location beaten graham crackers in a bowl and stir in sugar and salt. add melted butter and stir till the whole thing is damp. Press into the bottom and facet of pie plate and bake for 12 minutes. permit cool.
2. warmness oven to 325 stages. In a combination bowl, whisk sweetened condensed milk, entire milk, egg yolks and vanilla bean paste until the whole lot is smooth and combined. Pour into the cooled pie crust.
3. Bake till the pie sets, approximately 40 mins. The center will appearance wobbly, so don’t be concerned.
4. allow pie cool and refrigerate for at least 3 hours.
5. In a medium saucepan, toss berries with lemon juice and sugar. cook over medium warmth until the berries damage right down to a jam-like consistency, from time to time stirring. Take off warmness and stir in Chambord. allow 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 nonetheless fluffy.
7. Pour berry compote over complete pie. you could serve right now or placed it back in the refrigerator if you’d like a more chilled topping. Serve every slice with a dollop of whipped cream and fresh mint if preferred.

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