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Dessert • American

Mixed Berry-Custard Pie Recipe

For the ultimate warm-weather dessert, this cool, velvety custard pie comes with a perfectly ripe berry compote on a buttery graham cracker crust. Plus, making the custard base is as easy as it gets, and you can make this delicious mixed berry pie in no time.

4.9 from 145 votes
60 mins
Total Time
8
slices
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Mixed Berry-Custard Pie

How to Make the Best Mixed Berry-Custard Pie

This mixed berry-custard pie is the perfect dessert for warm weather entertaining. With its buttery graham cracker crust, silky custard filling, and a vibrant topping of fresh berry compote, it’s a showstopper that looks far more complicated than it actually is.

The magic of this pie lies in its simplicity. The custard base comes together in minutes—just whisk sweetened condensed milk, whole milk, egg yolks, and vanilla until smooth, then pour into the crust and bake. As it cools, the custard sets into a cool, velvety texture that’s absolutely luxurious. The tart-sweet berry compote adds a perfect contrast, while the optional whipped cream makes it truly indulgent.

Make this pie ahead for your next gathering: the custard filling actually improves as it sits in the refrigerator, and you can prepare the berry compote a day in advance. Simply assemble and garnish just before serving for a dessert that’s both impressive and effortless.

Mixed Berry-Custard Pie

Mixed Berry-Custard Pie

For the ultimate warm-weather dessert, this cool, velvety custard pie comes with a perfectly ripe berry compote on a buttery graham cracker crust. Plus, making the custard base is as easy as it gets, and you can make this delicious mixed berry pie in no time.

4.9 from 145 votes
CourseDessert
CuisineAmerican
Keywordcustard pie, mixed berry custard pie, mixed berry pie
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8 slices
Calories475kcal
AuthorRare Ivy
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Ingredients

Graham Cracker Crust

Custard Pie

Mixed Berry Compote

Whipped Cream (Optional)

Instructions

Graham Cracker Crust

  1. Crush graham cracker sheets into fine crumbs and mix with sugar and salt.
  2. Stir in melted butter until the mixture resembles wet sand.
  3. Press firmly into a 9-inch pie dish, covering the bottom and sides.
  4. Bake at 350°F for 8-10 minutes until lightly golden. Allow to cool completely.

Custard Pie

  1. Whisk together sweetened condensed milk, whole milk, egg yolks, and vanilla extract until smooth.
  2. Pour custard mixture into the cooled crust.
  3. Bake at 325°F for 30-35 minutes until the custard is set but still slightly jiggly in the center (it will continue to set as it cools).
  4. Allow pie to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Mixed Berry Compote

  1. Combine blackberries, raspberries, blueberries, lemon juice, and sugar in a saucepan over medium heat.
  2. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
  3. Stir in Chambord if using. Remove from heat and cool completely.

Whipped Cream (Optional)

  1. In a bowl, whip heavy cream with sugar and vanilla extract until stiff peaks form.
  2. Serve alongside the pie.

Notes

  • The custard pie can be made up to 2 days in advance. Keep refrigerated until serving.
  • Mixed berry compote can be made a day ahead and stored in the refrigerator.
  • Top with fresh mint sprigs for garnish before serving.
  • For best results, use fresh, ripe berries.
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