Custard and Fruit Pie

Custard and Fruit Pie
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6-8

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About this Recipe

This is a larger version of our Custard and Fruit Tarts! This elegant Pie is perfect for the summer months when strawberries, blackberries and raspberries are fresh and in season!


1 Tenderflake® Deep Dish Frozen Pie Shell
2 Egg yolks
50 ml Sugar
50 ml Flour
250 ml Whole milk
10 ml Vanilla extract
Assorted berries & sliced kiwi


PREPARE and bake pie shell according to package directions for a baked pie shell. Set aside to cool.

WHISK egg yolks, sugar and flour in a medium bowl.

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. 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). Place plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming). Set aside to cool completely.

SPOON cold custard into baked pie shell and top with sliced fruit.

SERVE the same day of making. Refrigerate any leftovers.


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