Double Berry Custard Pie recipe

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Ingredients

1 (3.4 ounce) package instant vanilla pudding mix
1 ¼ cups heavy cream
1 (9 inch) prepared graham cracker pie crust
½ cup seedless raspberry jam
6 ounces fresh blackberries
6 ounces fresh raspberries

Nutrition Info

392.1 calories
carbohydrate: 49.8 g
cholesterol: 50.9 mg
fat: 21.5 g
fiber: 3 g
protein: 2.5 g
saturatedFat: 10.1 g
servingSize: -
sodium: 356.4 mg
sugar: 35.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.

  2. Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.

  3. Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.

Recipe Yield

8 servings

Recipe Note

Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.

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