A summer berry pie is a perfect way to make the most of the fresh fruit that's in season.
This version is easy to make and takes less than 45 minutes, and you can save even more time by using instant vanilla pudding for the custard instead of making it from scratch. Mix and match seasonal berries to your preference, and also consider adding kiwi. With its tangy-sweet flavour, it's an ideal complement to berries and will add vibrant colour to the pie.
Very Berry Summer Custard Pie
Prep time: 30 to 45 minutes
• 1 Tenderflake deep dish frozen pie shell
• 2 egg yolks
• ¼ cup (50mL) sugar
• ¼ cup (50mL) flour
• 1 cup (250mL) whole milk
• 2 tsp (10mL) vanilla
• Peeled and sliced kiwis
• Rinsed, well-drained berries (raspberries/ blueberries/blackberries)
• Rinsed, well-drained, hulled and sliced strawberries
1. Prepare and bake Tenderflake pie shell according to package directions for a baked pie shell. Set aside to cool.
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2. Whisk egg yolks, sugar and flour in a medium bowl.
3. Heat milk in saucepan until almost boiling. Remove from heat; add to egg mixture, ¼ cup (50 mL) at a time whisking continuously, until all of milk has been added.
4. Return custard to saucepan and cook over medium-low heat, whisking continuously, until custard has thickened to a consistency similar to pudding (5-7 minutes).
5. Place plastic wrap directly onto surface of custard (this prevents a 'skin' from forming). Set aside to cool completely.
6. Spoon cold custard into baked pie shell and top with sliced fruit.
7. Serve the same day of making. Refrigerate any leftovers. Before serving, sprinkle with a dusting of icing sugar.