Berry Cream Pie

Name: Berry Cream Pie
Ingredients: 1/2 cup sugar; 3 tablespoons cornstarch; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 cups 2% milk; 1 large egg, lightly beaten; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract, optional; 1/2 cup heavy whipping cream; 1 pastry shell (9 inches), baked; 1/2 cup crushed strawberries; 1/2 cup water; 1/4 cup sugar; 2 teaspoons cornstarch; 1-1/2 cups quartered strawberries; 1-1/2 cups fresh raspberries

16 ingredients

5 steps

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
1 pastry shell (9 inches), baked
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
1-1/2 cups quartered strawberries
1-1/2 cups fresh raspberries

Directions

1

In a large saucepan, combine the 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.
2

Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
3

In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
4

About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
5

Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.