Berries and Cream Pie with Pecan-Graham Cracker Crust
Mel's Kitchen Cafe
Mel's Kitchen Cafe
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  • 5 large egg yolks
  • 11/3 cup (2.5 ounces) granulated sugar
  • 12 1/2 tablespoons cornstarch
  • 11/4 teaspoon salt
  • 12/3 cup buttermilk (see note)
  • 11 3/4 cups heavy whipping cream
  • 11 teaspoon vanilla bean paste or vanilla extract
  • 11/2 teaspoon fresh lemon zest
  • 11 cup heavy whipping cream
  • 12 tablespoons powdered sugar
  • 11 to 2 cups fresh berries
  • 11 cup (4.5 ounces) finely crushed graham cracker crumbs (about 9 rectangle graham crackers)
  • 11/2 cup (2 ounces) finely chopped pecans
  • 12 tablespoons brown sugar
  • 17 tablespoons butter, melted
  • 1 Cream Filling: 5 large egg yolks 1/3 cup (2.5 ounces) granulated sugar 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2/3 cup buttermilk (see note) 1 3/4 cups heavy whipping cream 1 teaspoon vanilla bean paste or vanilla extract 1/2 teaspoon fresh lemon zest Topping: 1 cup heavy whipping cream 2 tablespoons powdered sugar 1 to 2 cups fresh berries Pecan-Graham Cracker Crust: 1 cup (4.5 ounces) finely crushed graham cracker crumbs (about 9 rectangle graham crackers) 1/2 cup (2 ounces) finely chopped pecans 2 tablespoons brown sugar 7 tablespoons butter, meltedFor the crust, preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, pecans and brown sugar. Add the melted butter and stir until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until fragrant and lightly golden. Remove from the oven and let cool completely. For the pudding filling, in a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt. In a medium saucepan over medium-low heat, bring the buttermilk and cream to a simmer, stirring every so often. Slowly drizzle 1/2 cup or so of the hot mixture into the egg mixture, whisking quickly and constantly. Continue adding the hot cream mixture to the egg mixture until it has all been added. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until bubbling and slightly thickened, 4-5 minutes. Remove the saucepan from the heat and strain the pudding through a fine mesh strainer into a bowl (this helps strain out any tiny bits of cooked eggs; you don’t have to strain the pudding if you feel like the eggs cooked evenly but I always do just to be safe and ensure the creamiest pudding possible). Stir in the vanilla and lemon zest. Pour the filling into the cooled crust, smoothing the top evenly. Lightly press a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Refrigerate until fully chilled, 5-6 hours (or overnight). When ready to serve, beat the 1 cup heavy whipping cream and powdered sugar with an electric mixer until thick and fluffy. Serve the pie with whipped cream and fresh berries.



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