New to gift: books signed by Chip + Jo. Shop Here.

Order gifts by December 12 with ground shipping.  Find something they’ll love.

See Chip and Jo’s latest project come to life on Fixer Upper: The Hotel. Watch the show.

BlogRecipes
Samantha Seneviratne's Berry Custard Pie

Berry Custard Pie

bySamantha Seneviratne
Total 2 hours and 30 minutes
Active 30 mins
Makes 6 to 8 servings
fromVeggie Lasagna and Berry PieEveryday Cooking
Ingredients
Crust
  • 2 cups (about 5 ounces) graham cracker crumbs (from about 9 cookies)
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
Filling
  • 1 cup berries (I used blackberries, but you can use your favorite)
  • 1 piece lemon peel
  • 1/4 cup lemon juice
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 large egg
  • 6 tablespoons (3/4 stick) unsalted butter, cubed
  • 1 pinch kosher salt
Topping
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
    Directions
    1. Preheat the oven to 350°F.
    2. To prepare the crust: In a large bowl, combine the graham cracker crumbs, butter, sugar, and salt. Stir to combine. Transfer to a 9-inch pie plate. Press the crumbs into the bottom and up the sides of the pan. Bake the crust on a baking sheet until fragrant and just beginning to brown, 8 to 10 minutes. Let the pie crust cool completely on the baking sheet set on a rack.
    3. While the crust is cooling, make the filling: In a medium saucepan, combine the berries, lemon peel, lemon juice, and sugar and bring to a simmer over medium heat. Stir until the sugar is dissolved and/or the berries begin to burst, about 5 minutes.
    4. Mash the berries with a potato masher or the back of a wooden spoon. Strain the fruit and juice through a fine-mesh sieve. Discard the solids. Add the yolks, egg, fruit mixture, and butter to the saucepan. Return the pan to medium heat and bring to a simmer. Cook, stirring constantly, until the mixture thickens, 4 to 5 minutes. Remove from the heat and strain through the same fine mesh sieve. Pour the strained mixture into the cooled crust. Cover and refrigerate until set, at least 2 hours.
    5. When ready to serve, make the topping: In a large bowl, whip the heavy cream with the sugar until soft peaks form. Spread over the pie, slice, and serve.

    Meet The Creator

    Samantha Seneviratne

    Samantha Seneviratne lives in Brooklyn, New York with her son Artie and their dog Frances. While she started off working at a doughnut shop, she's now a cook, food stylist, recipe developer and cookbook author who's also worked as a food writer and editor in the kitchens of popular cooking magazines.

    more