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Very Berry Custard Pie



Prep Time:10 minutes, plus chilling time
Cook Time:10 minutes
Freezing:n/a

Ingredients Preparation
1 prepared 9”[23 cm]graham cracker pie crust

FILLING
2 ½ cups[625 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
¾ cup[175 mL]granulated sugar
1/3 cup[75 mL]cornstarch
2 eggs
1 tbsp[15 mL]vanilla extract
1 tbsp[15 mL]butter
1 cup[250 mL]berries

TOPPING
3 cups[750 mL]sliced strawberries, blueberries, blackberries, raspberries or a combination
Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.

Combine sugar and cornstarch in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Stir in butter.

Strain hot mixture into heat proof bowl. Stir in vanilla and berries. Cool for 5 minutes. Spread mixture into pie shell.  Place plastic wrap directly on surface of filling to prevent a skin from forming. Chill. Top with berries before serving.

Makes 8 servings




Very Berry Custard Pie
 
Rate: 21 rating(s)