Double Berry Custard Pie
Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.
Okay, great pie, but the recipe is a little vague. It calls for a pudding mix and heavy cream. Did this mean you make the pudding with the cream instead of milk? NO. MAKE THE PUDDING NORMAL WITH HOW THE BOX INSTRUCTS (2 cups cold milk). And then add the cream. This will fill a 9 inch pie dish.
A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.
I made this twice. Both times I was runny and not anywhere near as satisfying as I was hoping.
So this was absolutely delicious BUT it fell apart as soon as we went to cut it. I’m not sure what I did wrong but I followed the instructions. Maybe less milk in the instant pudding?
Strawberries, raspberries, and blueberries are piled into a homemade pie shell, covered with a flaky top crust, and baked until bubbly and golden brown.
A layer of raspberries and extra lemon are added to the traditional lemon meringue pie for a tangy and sweet dessert for any special occasion.
Lemon yogurt and whipped dessert topping make the base of a creamy summertime pie packed with blueberries, raspberries, and blackberries.
Frozen peaches and raspberries makes this pie a year-round treat. Use ripe fruit during the summer months for an even fresher taste.
Fresh, juicy peaches, strawberries, blueberries, and raspberries bake up in a pie that just screams 'summer is here!'