Mixed Berry Cream Pie
It’s easy and inexpensive to get hold of locally grown fresh berries this time of the year so I’m taking advantage of it. To make this cream pie, you will need a few recipes.
Graham Cracker Pie Crust
French Pastry Cream
Fresh Strawberries and Blueberries (or any berry you want)
Make your own stabilized whipped cream
1 teaspoon unflavored gelatin
4 teaspoons cold water
1/4 cup confectioners sugar, sifted
1 cup cold heavy whipping cream
Combine gelatin and water in a small pot. Heat on low, stirring just until gelatin is dissolved. Remove from heat and cool.
In a mixer, on medium to high speed, beat the sugar and cream until it begins to thicken. Continue to beat and slowly add in the gelatin. Beat until whipped.
Graham Cracker Pie Crust. As I always say in my videos, this recipe is a smidgeon healthier than most. That’s because I used my own Homemade Graham Crackers. Just replace the molasses with honey to get that lighter color.
1 ½ cups finely crushed graham crackers (See link above for my recipe)
1/3 cup butter, melted (I prefer the vegan buttery sticks)
1-3 tablespoons all-natural sweetener (depends how sweet you like it)
9-inch pie plate
I live 77 miles away from Zabar’s market in the Upper West Side neighborhood in New York City. I know this because I go there often. I could write up a blog post just on Zabar’s (www.zabars.com) but not now. This post on a fabulous recipe I got from them.
Blueberries are in season and inexpensive this time of year. They’re also filled with anti-oxidants and vitamins.
To make this recipe, you will need:
For the crust
1 ½ cups finely crushed honey graham crackers
1/4 cup brown sugar
6 tablespoons melted butter
For the filling
6 cups fresh blueberries, divided*
3/4 cup sugar
6 tablespoons ground instant tapioca pearls (or 3 tablespoons corn starch)
1/8 teaspoon salt
1/4 cup water
1 tablespoon butter
1 tablespoon fresh lemon juice
See video above for directions.