Mixed Berry Cream Pie With Double Chocolate Crust

Name: Mixed Berry Cream Pie With Double Chocolate Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons cornstarch; 1/4 teaspoon table salt; 1 cup granulated sugar, divided; 2 cups half-and-half; 1 cup heavy cream; 6 large egg yolks; 2 teaspoons vanilla bean paste; 2 cups crushed chocolate wafer cookies (such as Nabisco); 2 ounces bittersweet chocolate, chopped; 6 tablespoons salted butter, melted; Cooking spray; 2 cups halved fresh strawberries; 1 cup fresh blueberries; 1 cup fresh blackberries; 1 cup fresh raspberries; 3 whole fresh strawberries; 1/4 cup red currant jelly; 1 tablespoon water

Servings: persons

5 tablespoons cornstarch
1/4 teaspoon table salt
1 cup granulated sugar, divided
2 cups half-and-half
1 cup heavy cream
6 large egg yolks
2 teaspoons vanilla bean paste
2 cups crushed chocolate wafer cookies (such as Nabisco)
2 ounces bittersweet chocolate, chopped
6 tablespoons salted butter, melted
Cooking spray
2 cups halved fresh strawberries
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
3 whole fresh strawberries
1/4 cup red currant jelly
1 tablespoon water

1
Whisk together cornstarch, salt, and 3/4 cup of the sugar in a medium-size heavy saucepan. Whisk together half-and-half, heavy cream, egg yolks, and vanilla bean paste in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2
Bring mixture just to a boil over medium, whisking constantly, about 15 minutes. Boil, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl. Cover with plastic wrap, placing plastic wrap directly on mixture in bowl; chill 4 to 24 hours.
3
Preheat oven to 350u00b0F. Pulse crushed cookies and chocolate in a food processor until finely ground, 8 to 10 times. Transfer to a bowl, and stir in butter and remaining 1/4 cup sugar. Firmly press mixture on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch round pie pan. Bake in preheated oven 10 minutes. Transfer to a wire rack, and cool completely, about 30 minutes.
4
Spoon chilled half-and-half mixture into prepared crust. Freeze 2 hours. (Pie may be frozen up to 24 hours.)
5
Toss together strawberry halves, blueberries, blackberries, and raspberries in a medium bowl. Arrange berries on top of pie. Top with 3 whole strawberries. (If pie was frozen longer than 2 hours, top with berries, and let stand 1 hour before brushing with jelly mixture.)
6
Melt jelly in a small microwave-safe bowl at HIGH, stirring every 15 seconds, until melted, about 1 minute. Stir in water. Brush jelly mixture gently over berries.

1644

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons cornstarch, 1/4 teaspoon table salt, 1 cup granulated sugar, divided, 2 cups half-and-half, and more.

Yes, Mixed Berry Cream Pie With Double Chocolate Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!