It’s Birthday Cake time – which, this year, means a pie.
I was perusing recipes in my Mom’s Cook Books and the pies kept jumping out at me. I finally decided that a pie was it – and a creamy pie was really it! Creamy turned into custard, and an assortment of frozen berries made it a berry custard pie. Simple, eh?!?
Pies have a long tradition in my family for birthday cake substitutions. My birthday pie was Pineapple Cream Meringue. I think I may have to make myself one on the next birthday.
But I digress…
This is a quick and easy recipe that requires no blind baking or pre-cooking of the filling – but is just loaded with flavor. You can switch out the frozen berries for any fruit you want. Anything will work!
Berry Custard Birthday Pie
- 2 cups mixed berries – or fruit of choice (I used a bag of frozen mixed berries, thawed)
- 4 eggs
- 3/4 cup heavy cream
- 1 tsp vanilla
- 3 tbsp flour
- pinch salt
- pie crust for single pie
Preheat oven to 375°F.
Roll out dough and place in pie plate. Crimp edges and refrigerate until filling is done.
Mix together the flour, sugar, and salt. Add eggs, vanilla, and cream, and mix well.
Evenly spread fruit over bottom of crust. Pour custard over fruit.
Bake for about 45-50 minutes or until pie is set.
Cool and then refrigerate before serving.