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Berry Custard Pie

Total 2 hours and 30 minutes
Active 30 mins
Makes 6 to 8 servings
  • 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
    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.

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