Mulberrycreampie Recipes

MULBERRY CREAM PIE

Steps:

• Preheat your oven to 425.
• Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
• In a bowl, mix flour and sugar.
• Slowly stir in evaporated milk until smooth.
• Whisk in eggs and vanilla until blended.
• fold in 1 cup of the mulberry liquid.
• Slice the bananas into thin rounds to cover the bottom of the pie.
• pour custard mixture over top. Bananas will float to the surface.
• Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
• Optimally served cold, topped with fresh whipped cream.

MULBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
• Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

RASPBERRY CREAM PIE

Steps:

• Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
• Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
• Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
• Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
• Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.