A chocolate-lined crust, custard filling and light meringue topping recreates a classic dessert.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2007
- 2 oz semisweet chocolate melted
- 1 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 tablespoons butter softened
- 2 teaspoons vanilla
- 1/3 cup whipping cream
- 1 1/2 cup mixed berries (blueberries, raspberries and sliced strawberries)
- 2/3 cups whipping cream
- 1 cup mixed berries (blueberries, raspberries and sliced strawberries)
- 1/2 oz semisweet chocolate melted
MethodWith 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.
Nutritional facts Per serving: about
- Sodium 166 mg
- Protein 6 g
- Calories 400.0
- Total fat 25 g
- Cholesterol 153 mg
- Saturated fat 13 g
- Total carbohydrate 39 g
- Iron 9.0
- Folate 15.0
- Calcium 11.0
- Vitamin A 22.0
- Vitamin C 25.0