It’s autumn, which means the return of sweater weather, crackling fires, flaming foliage, and comfort food. It’s my favorite season, and puts me in the mood for baking. One of my favorite fall desserts is pie, which is why I especially loved writing about pie in I Only Have Pies For You. While fresh berries are still to be had, give the You’re Berry Sweet Custard Pie recipe a try. It’s a very easy recipe with only a handful of ingredients, and if you use a store-bought pie crust, that makes it even easier!
Here’s what you need:
1 store-bought pie crust (you can also use a graham cracker crust if you prefer)
1 deep dish pie pan
1 16oz container sour cream (reduced fat or regular works)
1 14 oz can sweetened condensed milk
1/8 Tsp cornstarch
1 Tbsp vanilla extract
1 cup fresh raspberries
1 cup sliced strawberries
Optional: you can also add 1/4 Tsp cinnamon if you like. You can also use blueberries and blackberries for variety.
Here’s how you make the pie:
Preheat oven to 400 degrees. Press pie crust dough along the bottom and sides of a deep-dish pie pan. Bake the pie crust for 5 minutes at 400 degrees, then remove from oven and set aside to cool. Reduce oven temperature to 350 degrees. Combine sour cream, condensed milk, eggs, vanilla, and corn starch together in a large bowl and, using a handheld mixer, blend for one minute or so.
Pour raspberries and strawberries into the bottom of the pie pan, and then pour the milk and egg mixture over the top.
Bake the pie at 350 degrees for 30-40 minutes, until the middle is set. Remove from the oven, let cool, and then chill in the refrigerator for 2-3 hours before serving. Eat a slice while tucked under a blanket reading your favorite foodie book!