Very Berry Custard Pie
|1||prepared 9” (23 cm) graham cracker pie crust|
|2 ½ cups||625 mL Carnation® Regular, 2% or Fat Free Evaporated Milk|
|¾ cup||175 mL granulated sugar|
|1/3 cup||75 mL cornstarch|
|1 tbsp||15 mL vanilla extract|
|1 tbsp||15 mL butter|
|1 cup||250 mL berries|
|3 cups||750 mL sliced strawberries, blueberries, blackberries, raspberries or a combination|
- Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
- Combine sugar and cornstarch in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Stir in butter.
- Strain hot mixture into heat proof bowl. Stir in vanilla and berries. Cool for 5 minutes. Spread mixture into pie shell. Place plastic wrap directly on surface of filling to prevent a skin from forming. Chill. Top with berries before serving.