Berry Cream Pie

4.4
(5)

I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

FILLING:

  • ½ cup sugar

  • 3 tablespoons cornstarch

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • 2 cups milk

  • 1 egg, lightly beaten

  • ½ teaspoon vanilla extract

  • ½ teaspoon almond extract

  • ½ cup whipping cream

  • 1 (9 inch) pastry shell, baked

GLAZE:

  • ½ cup crushed strawberries

  • ½ cup water

  • ¼ cup sugar

  • 2 teaspoons cornstarch

  • 1 ½ cups quartered strawberries

  • 1 ½ cups fresh raspberries

Directions

  1. In a saucepan, combine sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. REmove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thickened and clear, stirring constantly. Strain. Cool for 20 minutes. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hours.