Very Berry Custard Pie | Recipes

Very Berry Custard Pie

(3) Ratings:
Prep Time:
Baking Time:
Cooking Time:
Makes:8 servings


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
2 eggs
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


  1. Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
  2. 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.
  3. 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.

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