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|
|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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