Monday, June 3, 2013

Diane's Fruit-Topped Cream Pie

Diane topped her version of the pie with fruit.
It was beautiful, as you can see, and so delicious!

There is a charming story that goes along with this pie recipe, which appeared in the Ladies' Home Journal. See The Pie That Made My Dad Propose.

Marquis Old-Fashioned Cream Pie
12 graham crackers, broken
2 tbsp sugar
6 tbsp unsalted butter, melted

2/3 cup sugar
1/4 tsp salt
1/4 cup cornstarch
2 1/2 cups cold milk
4 large egg yolks
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 tbsp unsalted butter
Fresh berries 
1. For crust: Heat oven to 350F. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture into bottom and sides of a 9-inch pie pan. Bake until lightly browned, about 7 min. Cool while preparing filling.
2. For filling: In a 3-qt saucepan, whisk together sugar, salt, and cornstarch. Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble and cook 1 min more. Remove from heat and stir in vanilla, nutmeg, and butter; place over an ice bath to cool slightly before pouring into baked crust. Cover with plastic wrap and refrigerate until firm, 5 hr or overnight. Sprinkle with reserved graham cracker crumbs. Serve cold with berries. Serves 6.

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