Summer Fruit Cream Pie Recipe

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Summer Fruit Cream Pie
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Ingredients
19
Count
Nutrition
536
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. GRAHAM CRACKER CRUST:.
  2. Preheat oven to 350F Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  3. Firmly press mixture in bottom and up sides pf 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on wire rack.
  4. FILLING:.
  5. Whisk sugar, cornstarch and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
  6. Whisk yolks in a medium bowl until combined. Pour in mik mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
  7. Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoons at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 20 minutes. Gently fold in berries, until even distributed,.
  8. Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate unril custard filling is chilled and firm, at least 4 hours or overnight.
  9. PEACHES IN SYRUP:.
  10. Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to an ice-water bath. Peel, halve and pit peaches. Cut each half into six wedges.
  11. Bring peaches, sugar, lemon juice and a pinch of salt to a simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover and refrigerate overnight.
  12. Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8-10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. What is not used can be refrigerated for up to 2 weeks.
  13. Spoon 1 cup peach mixture into center of pie and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.2 Kcal (2245 kJ)
Calories from fat 171.59 Kcal
% Daily Value*
Total Fat 19.07g 29%
Cholesterol 129.03mg 43%
Sodium 368.16mg 15%
Potassium 369.6mg 8%
Total Carbs 84.6g 28%
Sugars 58.72g 235%
Dietary Fiber 4.26g 17%
Protein 9.27g 19%
Vitamin C 12.3mg 20%
Vitamin A 0.2mg 5%
Iron 1.6mg 9%
Calcium 134.6mg 13%
Amount Per 100 g
Calories 163.96 Kcal (686 kJ)
Calories from fat 52.47 Kcal
% Daily Value*
Total Fat 5.83g 29%
Cholesterol 39.45mg 43%
Sodium 112.57mg 15%
Potassium 113.02mg 8%
Total Carbs 25.87g 28%
Sugars 17.96g 235%
Dietary Fiber 1.3g 17%
Protein 2.83g 19%
Vitamin C 3.7mg 20%
Iron 0.5mg 9%
Calcium 41.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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