Fresh Fruit Custard Pie
A flaky crust, a light melt in your mouth custard and ultra-fresh fruit combine into this easy to make delicious Fresh Fruit Custard Pie. A very pretty presentation, this is a dessert perfect for you upcoming Thanksgiving feast or a romantic dinner for two.
To cut the time, make your own pie crust and freeze it until ready to bake or buy a pre-made pie crust. Try mini pies baked in muffin tins for personal size pies. Equally delish! Recipe below.
Foodie Lit
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So I treasure reading Marti Healy's Breathings, filled with small stories, filled with thoughts, not shouts, little conversations (not beatings) with people known and unknown, revealing kindness to people, animals and even insects, such as a butterfly with a torn wing. At the end of one of her short works, we breathe in the air of thoughtfulness, benevolence and the best in our humanity.
Fresh Fruit Custard Pie
Crust
Yield 1 crust
1 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/3 cup shortening (margarine, butter or Crisco)
2 tablespoons cold water
9-9 1/2” pie pan
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Mix flour, salt and baking powder together.
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With a fork or pastry cutter, cut in shortening until mixture is crumbly.
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Add cold water and mix in until dough holds together.
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Refrigerate for 30 minutes or overnight.
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Roll out on pastry on parchment paper or floured surface until the pastry measures 2” beyond the pie pan measurement. Place crust in pie pan and gently fit it. Pinch crust with your fingers to make around the edges, making an attractive and even design. Refrigerate for about 30 minutes or until you are ready. With a fork, prick the bottomof the crust about 10 times. This keeps the crust flaky. The crust can be in the refrigerator for up to a day.
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Blind bake the crust. You will need to prebake the crust for custard pies. Preheat oven to 375 F. Cut a sheet of aluminum foil and gently press foil around the bottom and sides. Overlap the foil over the edges of the crust. Bake for 30 minutes. Remove from oven and let cool.
Custard
Yield 4 cups
4 cups unsweetened almond milk
1 stick cinnamon
Peel lemon rind from 1/2 lemon
4 egg yolks
3/4 cup sugar
4 tablespoons cornstarch
1 teaspoon vanilla
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Pour almond milk into pan. Add cinnamon stick and lemon peel. Heat over medium heat, stirring until bubbles begin to form on the side of the pan. Remove cinnamon stick and lemon stick.
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In a medium size bowl, beat egg yolks and sugar until pale yellow. Add corn starch and keep beating until entirely smooth.
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Add vanilla extract and beat until smooth and creamy. Slowly add about 1/2 cup of warm milk to the egg yolks, stirring constantly. Pour mixture back into pan and continue cooking over low to medium heat until mixture thickens and coats the back of a wooden spoon. Do not bring to a boil. You may refrigerate the custard for up to 3 days.
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Preheat oven to 300. Place large pan on bottom shelf. While custard is still warm, carefully pour into prepared pie crust. Place aluminum foil around the edges of pie crust.
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Bake for 30 minutes. Remove from oven. Cook to room temperature on rack. Refrigerate until cold.
Fresh Fruit and Assembly
12 strawberries, sliced
24 blueberries
1 kiwi, peeled and sliced
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Arrange the strawberries along the edge of the pie crust. Use more strawberries if needed.
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Place blueberries next to the strawberries around the circle of the pie, using more if needed.
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Add kiwis in the center, making a spiral that fits the leftover space.
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Refrigerate until ready to serve.
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May add whipped cream, if desired
Expandthetable suggestions
Richer: Use 3 cups unsweetened almond milk and 1 cup cream of coconut milk
Fruit to use: Use blackberries, raspberries, pears, plums, peaches
Save time: Make pie crust and before baking, freeze. Then follow recipe. You may also use a store-bought pie crust.