Mulberry Cream Pie – a delicious recipe with mulberries, sugar, milk, flour, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 425.
2
Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
3
In a bowl, mix flour and sugar.
4
Slowly stir in evaporated milk until smooth.
5
Whisk in eggs and vanilla until blended.
6
fold in 1 cup of the mulberry liquid.
7
Slice the bananas into thin rounds to cover the bottom of the pie.
8
pour custard mixture over top. Bananas will float to the surface.
9
Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
10
Optimally served cold, topped with fresh whipped cream.
427
kcal
Calories
12
g
Fat
66
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups mulberries, 1 cup sugar, 1 cup evaporated milk, 2 tablespoons flour, and more.
Yes, Mulberry Cream Pie 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.
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