Diner-Style Berry Cream Pie
52 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 400 |
| pro | 6 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 39 g |
| fibre | 2 g |
| chol | 153 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 9 |
| vit A | 22 |
| vit C | 25 |
| folate | 15 |
A chocolate-lined crust, custard filling and light meringue topping recreates a classic dessert.
Ingredients
- 2 oz semisweet chocolate, melted
- 1 baked single-crust pie shell, 9-inch (23 cm)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2-1/4 cups hot milk
- 4 egg yolks, beaten
- 2 tbsp butter, softened
- 2 tsp vanilla
- 1/3 cup whipping cream
- 1-1/2 cups mixed berries, (blueberries, raspberries and sliced strawberries)
- Topping
- 2/3 cup whipping cream
- 1 cup mixed berries, (blueberries, raspberries and sliced strawberries)
- 1/2 oz semisweet chocolate, melted
Preparation
With back of spoon, spread chocolate over bottom and up side of pie shell. Set aside.
In heavy saucepan, whisk sugar with cornstarch; whisk in hot milk and cook over medium heat, stirring constantly, for 7 minutes or until very thick.
Add 1 cup (250 mL) of the hot milk mixture to egg yolks; pour back into pan and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in butter and vanilla. Pour into stainless-steel or glass bowl; let stand in larger bowl of ice water until cold, 20 minutes.
In separate bowl, whip cream. Gently stir custard to loosen; fold in cream.
Sprinkle berries over pie shell; spread custard over top. Place plastic wrap directly on surface; refrigerate until chilled and set, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: In bowl, whip cream. Spread over custard. Sprinkle with berries. Drizzle with chocolate.
In heavy saucepan, whisk sugar with cornstarch; whisk in hot milk and cook over medium heat, stirring constantly, for 7 minutes or until very thick.
Add 1 cup (250 mL) of the hot milk mixture to egg yolks; pour back into pan and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in butter and vanilla. Pour into stainless-steel or glass bowl; let stand in larger bowl of ice water until cold, 20 minutes.
In separate bowl, whip cream. Gently stir custard to loosen; fold in cream.
Sprinkle berries over pie shell; spread custard over top. Place plastic wrap directly on surface; refrigerate until chilled and set, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: In bowl, whip cream. Spread over custard. Sprinkle with berries. Drizzle with chocolate.
Source : Canadian Living Magazine: July 2007
- Keywords : Dessert; Boil; Refrigerate/Chill; Chocolate; Blueberries; Raspberries; Strawberries; Eggs;
Related content
-
-
Earl Grey Chocolate Truffles
Infusing cream with loose tea leaves gives these ultra chocolates a subtle floral flavour.
-
White Chocolate, Lemon Rice Pudding with Cranberry Compote
This treatment of an ever-popular homey favourite turns it into an upscale treat.
-
Chocolate Mousse Cake
This chocoholic's dream come true has creamy mousse and tender cake all covered with a shiny...
