Mixed Berry-Custard Pie

🧂 Ingredients

• 12 graham cracker sheets
• ¼ cup white sugar
• ¼ teaspoon salt
• 5 melted salted butter
• 1 (14-ounce) can sweetened condensed milk
• 1 ½ cups whole milk
• 7 egg yolks
• 1 teaspoon vanilla extract or paste
• 6 ounces blackberries
• 6 ounces raspberries
• 6 ounces blueberries
• ½ lemon

  juiced
• 1 teaspoon white sugar
• 2 tablespoons Chambord

  optional
• Fresh mint sprigs

  optional
• 1 cup heavy cream
• 1-2 tablespoons sugar
• 1 teaspoon vanilla extract or paste

Instructions

• 1 Heat oven to 350 degrees. Finely crush graham crackers in a ziplock bag with
  rolling bag. Place crushed graham crackers in a bowl and stir in sugar and salt.
  Add melted butter and stir until everything is damp. Press into the bottom and
  side of pie plate and bake for 12 minutes. Let cool.
• 2 Heat oven to 325 degrees. In a mix bowl, whisk sweetened condensed milk, whole
  milk, egg yolks and vanilla bean paste until everything is smooth and combined.
  Pour into the cooled pie crust.
• 3 Bake until the pie sets on the side but is still wobbly in the center, about
  40-50 minutes. The center will look wobbly, and the top will brown, which isn't
  the most attractive look, but don't fret. It will set in the refrigerator, and
  we're covering that brown with the berry topping.
• 4 Let pie cool and then refrigerate for at least three hours.
• 5 In a medium saucepan, toss berries with lemon juice and sugar. Cook over medium
  heat until the berries break down to a jam-like consistency, occasionally
  stirring. Take off heat and stir in Chambord. Let cool.
• 6 Pour berry compote over entire pie. You can serve immediately or put it back in
  the refrigerator if you'd like a more chilled topping. Serve each slice with a
  dollop of whipped cream and fresh mint if desired.
• 7 If making your own whipped cream, beat the heavy cream with sugar and vanilla
  until medium to stiff peaks form, and it's still fluffy.

Nutrition Info