Berry Cream Pie Recipe

3.5 1 2
Berry Cream Pie Recipe
Berry Cream Pie Recipe photo by Taste of Home
Publisher Photo

Berry Cream Pie Recipe

Read Reviews
3.5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

Ingredients

  • FILLING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon 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

Directions

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 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.
Originally published as Berry Cream Pie in Best of Country Pies 2001, p23

  • FILLING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon 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
  1. 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 minutes more.
  2. 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.
  3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
  4. 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.
  5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. Yield: 6-8 servings.
Originally published as Berry Cream Pie in Best of Country Pies 2001, p23

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MY REVIEW
homemadewithlove User ID: 4311884 156964
Reviewed Jul. 6, 2014

"Made this pie for a July 4th celebration and it was a hit. I didn't make the berry glaze due to lack of time but used purchased strawberry glaze. I also made a gluten free pie crust and used rice flour in the filling so hubby could enjoy it. The cream filling is excellent with the berries."

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