Very Berry Custard Pie
Prep Time 10 mins
Cook Time 10 mins
Serves 8
Difficulty N/A
Ingredients
- 1 prepared 9” (23 cm) graham cracker pie crust
- Filling:
- 2 1/2 cups (625 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 cup (175 mL) granulated sugar
- 1/3 cup (75 mL) cornstarch
- 2 eggs
- 1 tbsp (15 mL) vanilla extract
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) berries
- Topping:
- 3 cups (750 mL) sliced strawberries, blueberries, blackberries, raspberries or a combination
Directions
Step 1:
Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
Step 2:
Combine sugar and cornstarch in a medium heat proof bowl. Whisk in remaining 1/2 cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Stir in butter.
Step 3:
Strain hot mixture into heat proof bowl. Stir in vanilla and berries. Cool for 5 minutes. Spread mixture into pie shell. Place plastic wrap directly on surface of filling to prevent a skin from forming. Chill. Top with berries before serving.