Summer + Pies + Berries = Perfection

There is something about the above combination that is just so perfect during the summer months!

The recipe that I am sharing today combines a vanilla wafer crust, a light lemon pudding/custard filling, freshly whipped cream, and is topped with summer’s gorgeous berries. I stumbled upon this recipe and decided to put my own spin on it by swapping out a traditional graham cracker pie crust with the above mentioned vanilla wafer (cookie) crust, and the resulting pie was phenomenal! The flavors all come together beautifully, and it truly is a flavor and texture party!

Berries And Cream Pie

Course Dessert

Cuisine American

Ingredients

Crust

1 ½ cups vanilla wafer cookie crumbs (about 40 cookies)
¼ cup unsalted butter, melted
2 tablespoons granulated sugar

Pudding/Custard Filling

5 large egg yolks
1/3 cup granulated sugar
2 ½ tablespoons cornstarch
¼ teaspoon salt
1 ¾ cup heavy whipping cream
2/3 cup buttermilk (not homemade substitute)
1 teaspoon vanilla extract
½ teaspoon lemon zest

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon cornstarch, optional
2 cups fresh berries

Instructions

Prepare Crust

Preheat oven to 350°F.
In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake until the edges begin to turn golden brown, about 9 to 10 minutes. Remove from oven and cool completely.

Prepare Filling

In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.
In a small saucepan, mix whipping cream and buttermilk. Cook over medium-low heat, until the mixture comes to a simmer.
Slowly pour the warm dairy mixture into the egg mixture (tempering), while whisking constantly. Add the warmed mixture back into the saucepan and cook over medium-low heat, stirring constantly. Cook until the mixture thickens and begins to bubble, about 4 to 5 minutes. Remove from heat and pour the pudding/custard through a strainer into a bowl. Stir in the vanilla and lemon zest, and pour the pudding into the prepared crust. Cover the pudding with plastic cling wrap, making sure to press it directly on top to prevent a skin from forming.
Refrigerate until completely chilled, preferably overnight.

Prepare Topping

In a large bowl, beat whipping cream, sugar, and cornstarch (if using) together on medium speed until stiff peaks form.
Spread on top of cooled pie and garnish with fresh berries.