Berries and Cream Pie

Recipe Development by Kate Wood

In this Berries and Cream Pie by blogger, Kate Wood, there is a tangy buttermilk filling, buttery pecan-laced crust, and sweet berry topping. This pie represents everything we’ve come to know and love about quintessentially Southern desserts. Berries fit perfectly with this pie, but peaches, plums, and dark cherries would be a great addition. 

Berries and Cream Pie
Makes 1 (9-inch) pie
  • 5 large egg yolks (93 grams)
  • ¼ cup plus 6 tablespoons (122 grams) granulated sugar, divided
  • 2½ tablespoons (20 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 2¾ cups (660 grams) heavy whipping cream, divided
  • ⅔ cup (160 grams) whole buttermilk
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¾ teaspoon lemon zest
  • Graham Cracker-Pecan Crust (recipe follows)
  • 1 cup (170 grams) mixed fresh berries, hulled, washed, and dried
  1. In a medium bowl, whisk together egg yolks, ¼ cup plus 3 tablespoons (86 grams) sugar, cornstarch, and salt.
  2. In a medium saucepan, bring 1¾ cups (420 grams) cream, buttermilk, and vanilla bean paste to a simmer over medium-low heat, whisking occasionally. Slowly drizzle a small amount of hot cream mixture into egg mixture, whisking constantly. Slowly add remaining hot cream mixture to egg mixture, whisking constantly. Pour mixture back into saucepan, and cook, stirring constantly, until slightly thickened (about the consistency of mayonnaise), about 4 minutes. Remove from heat, and stir in zest. Let cool for 10 minutes, stirring every minute or so. Pour filling into prepared Graham Cracker-Pecan Crust, smoothing top with an offset spatula. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate overnight.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 cup (240 grams) cream and remaining 3 tablespoons (36 grams) sugar at medium-high speed until stiff peaks form. Spread whipped cream onto pie. Top with berries. Refrigerate until ready to serve.

Graham Cracker-Pecan Crust
Makes 1 (9-inch) crust
  • 1 cup (130 grams) finely crushed graham crackers
  • ¾ cup (85 grams) finely chopped pecans
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 7 tablespoons (98 grams) unsalted butter, melted
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together crushed graham crackers, pecans, sugar, and salt. Add melted butter, and stir until mixture comes together in a wet sand consistency. Pat mixture into bottom and halfway up sides of a 9-inch springform pan*.
  3. Bake until set, 8 to 10 minutes. Let cool completely in pan. Remove ring to release crust.
*This crust can also be made in a 9-inch pie plate. Pat mixture all the way up sides of plate.


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