Berries & Cream Pie

It’s hard to beat the classic combination of berries and cream. The chocolate crumb crust complements both blueberry and strawberry variations. You could also use a graham crumb or baked pastry crust. 

CRUST
1 ¼         cups       chocolate cookie crumbs
¼             cup         melted butter
 
FILLING
½             cup         sugar
3 ½         Tbsp      cornstarch
½             tsp          salt
2              cups       milk
1                              egg, lightly beaten
½             tsp          vanilla extract
½             cup         whipping cream
 
GLAZE
½             cup         crushed berries
½             cup         water
¼             cup         sugar
2              tsp          cornstarch
3              cups       fresh berries (dried thoroughly)

1. Combine cookie crumbs and butter and press into a 10” torte pan. Put in freezer to set crust.
2. In a large saucepan, combine sugar, cornstarch and salt. Gradually whisk in milk. Cook and stir over medium high heat until bubbly. Reduce heat and continue to cook and stir 2 minutes more. Stir a small amount of the cream mixture into the beaten egg, and then return the cream/egg mixture to the saucepan. Continue to cook and stir two minutes more. Stir in the vanilla extract. Cool to room temperature.
3. Whip cream; fold into filling until thoroughly combined. Pour over crumb crust and chill completely in refrigerator.
4. In a small saucepan, combine crushed berries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into berries. Cook until thick and clear, stirring constantly. Strain through a sieve and cool to room temperature.
5. For strawberries, halve and arrange over filling. Pour glaze evenly over top. For blueberries, combine fruit and glaze and spread gently over filling.Refrigerate at least two hours.