Berry Custard Pie
This Berry Custard Pie recipe offers a delightful and easy-to-make dessert featuring a creamy egg custard infused with vanilla, generously studded with fresh blueberries and raspberries, all nestled in a convenient graham cracker crust. It bakes to a golden perfection, promising a sweet and fruity finish to any meal.
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Set of Measuring Cups and Spoons
- 1 9-inch Pie plate (for the graham cracker crust)
- 1 Pair of Oven Mitts
Ingredients
Main
- 3 eggs
- 1/2 cup sugar
- Pinch salt
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 9-inch graham cracker crust
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
Notes
For a silky-smooth custard, consider straining the egg mixture through a fine-mesh sieve before pouring it into the crust; this removes any chalazae or undissolved egg white. Ensure the pie is completely cooled to room temperature, or even chilled, for the custard to properly set and achieve its ideal texture, preventing a watery or unset center. To enhance the fruit's flavor, a small amount of lemon zest can be added to the custard mixture, providing a bright counterpoint to the berries. Monitor baking closely; the center should have a slight wobble, not be completely firm, to avoid overbaking and a rubbery texture. Overbaking can also cause the crust to become overly hard.