Triple Berry Chess Pie
Recipe by Jen Bates for Wyman’s
- 1 cup (230g) Wyman’s Triple Berry
- 3 tbsp (40g) sugar
- 2 tsp (6g) cornstarch
- 1 tsp lemon juice
- 1 pie crust (store bought or homemade), chilled
- 2 eggs (100g)
- 2 egg yolks (35g)
- ½ cup (100g) sugar
- 1 cup (225g) milk
- 1 cup (210g) heavy cream
- 1 ½ tsp vanilla
- Pinch of salt
Preheat the oven to 425℉. Roll out a pie crust and place in a pie plate. Add pie weights (you can use sugar if they are unavailable) and bake 15-17 minutes to parbake the crust. Set aside to cool. Turn the oven down to 350℉.
In a pan cook the Wyman’s Triple Berries, sugar, cornstarch, and lemon juice over medium heat till simmering. Continue to simmer for approximately 5 minutes until nicely thickened. Set aside.
In a bowl beat the eggs, egg yolks, and sugar until well mixed and lighter in color. While continuing to mix add the milk, heavy cream, vanilla, and pinch of salt.
Pour most of the cooled berry mixture into the bottom of the pie crust and spread around. Gently pour the custard mixture on top of the berry mixture. Use the remaining berry mixture to make decorative dollops that get swirled into the custard. Place in the 350℉ oven and bake for 40-45 minutes until custard is just set. Remove from the oven and allow to cool completely.