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Berry Cream Pie

 Berry Cream Pie
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
6-8 ServingsPrep: 15 min. Cook: 15 min. + chilling


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 1 egg, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract, optional
  • 1/2 cup heavy whipping cream
  • 1 pastry shell (9 inches), baked
  • GLAZE:
  • 1/2 cup crushed strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1-1/2 cups quartered strawberries
  • 1-1/2 cups fresh raspberries


  • In a large saucepan, combine the sugar, cornstarch, flour and salt;
  • gradually stir in milk until smooth. Cook and stir over medium-high
  • heat until thickened and bubbly. Reduce heat; cook and stir 2

2 of 2

Berry Cream Pie (continued)

Directions (continued)

  • minutes more.
  • Remove from the heat and stir a small amount of hot filling into egg;
  • return all to the saucepan, stirring constantly. Bring to a gentle
  • boil; cook and stir for 2 minutes. Remove from the heat; gently stir
  • in vanilla and almond extract if desired. Cool to room temperature.
  • In a small bowl, beat cream until stiff peaks form; fold into
  • filling. Pour into pastry shell. Chill for at least 2 hours.
  • About 2 hours before serving, prepare glaze. In a large saucepan,
  • combine crushed strawberries and water; cook for 2 minutes. Combine
  • sugar and cornstarch; gradually add to the pan. Cook and stir until
  • thickened and clear; strain. Cool for 20 minutes.
  • Meanwhile, arrange quartered strawberries and raspberries over
  • filling; pour glaze evenly over berries. Refrigerate for 1 hour.
  • Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.