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.
Recipe by Bake from Scratch at