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Berries and Cream Pie with Pecan-Graham Cracker Crust

URL: https://www.melskitchencafe.com/berries-and-cream-pie/

Ingredients

Cream Filling

  • 5 large egg yolks
  • ⅓ cup granulated sugar
  • 2 ½ tablespoons cornstarch
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 ¾ cups heavy whipping cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon fresh lemon zest

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 to 2 cups fresh berries

Pecan-Graham Cracker Crust

  • 1 cup finely crushed graham cracker crumbs
  • ½ cup finely chopped pecans
  • 2 tablespoons brown sugar
  • 7 tablespoons butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. Mix graham cracker crumbs, pecans, and brown sugar in a bowl, then add melted butter and combine.
  3. Press the mixture into a 9-inch pie plate and bake for 8-10 minutes until golden.
  4. Let the crust cool completely.
  5. Whisk together egg yolks, granulated sugar, cornstarch, and salt in a bowl.
  6. In a saucepan, heat buttermilk and cream until simmering, then slowly mix with the egg mixture.
  7. Return the mixture to the saucepan and cook, stirring, until it thickens.
  8. Strain the pudding into a bowl, then stir in vanilla and lemon zest.
  9. Pour the filling into the cooled crust and cover with plastic wrap. Refrigerate for 5-6 hours or overnight.
  10. Before serving, whip the heavy cream and powdered sugar until fluffy.
  11. Serve pie topped with whipped cream and fresh berries.

Nutrition Facts (estimated)

Servings
8
Calories
578
Total fat
49g
Total carbohydrates
31g
Total protein
6g
Sodium
288mg
Cholesterol
263mg

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