Berry Cherry Custard Pie

Berry Cherry Custard Pie

I’m sorry things have been a bit slow around here lately. I realize that with the warm summer weather and a toddler who loves to play outside, I’m pulled away from the kitchen.

I used to prefer the comforts of the indoor air conditioner on a warm day, but nothing brings me more joy than hearing Hugo squeal with delight as he runs through the sprinkler, getting joyfully soaked.

Life changes, I’m always in transition over here, and this is our phase these days…

My obsession for pie-making is never ending though, so when my sister offered to take Hugo to the playground for me last week this was of course my dessert du jour.

I also joined an all-fruit CSA this year which has been so fun. I’ve struggled with the idea of getting tons of greens & veggies that I’ll have to work hard to find a way to use, but fruit? Fruit will always get eaten around here- if not fresh, then easily thrown into a pie or crumble!

So far I’ve gotten strawberries and cherries- straight from a farm- how awesome is that?

Berry Cherry Custard Pie

I decided to do something a bit different from my normal pie filling and make a custard pie.

Basically you fill your unbaked pie shell with fresh fruit and pour a creamy custard on top. The custard is thick and sweet and after chilling to set, the most perfect cold slice of pie is waiting to be devoured.

I love these pies in the summer. I mean warm pie with ice cream is always amazing, but this combo is always super refreshing as well. A mix of red & blue berries in combination with the light custard is also quite a festive 4th of July treat!

Berry Cherry Custard Pie

Berry Cherry Custard Pie

Yield: 1 9-inch pie


  • 1 9- inch unbaked pie crust
  • 4 cups of mixed berries/cherries., I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.
  • 3 large eggs
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup heavy cream
  • zest of 1 lemon


  1. Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
  2. Fill the un-baked crust with the fresh berries/cherries.
  3. Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
  4. Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I love this idea of a cool, custard pie filled with cream! Looks even better than a traditional pie to me where the filling can get a bit runny. Looks amazing! Have fun playing outside and enjoy summer with a toddler!!

  2. This looks & sounds delicious! I just purchased a lg. bag of cherries, & it`s strawberry season in Maine , so I am definitely making this! Thanks.

  3. Making this for the 4th! Thank you so much! I didn’t know what I was going to do with the little bit of heavy cream I had left in the fridge from making whipped cream!

  4. I really, really wish I had seen this before I made a fresh strawberry pie today, that my husband said is “ok” – meaning I wasted $7 in strawberries and over an hour of time. Your pie looks so delicious – I have all 3 fruits in my house right now. Would it be a really bad thing to have 2 pies in the house (and only 2 people to eat them?

  5. Who has time to turn on the oven when there are Hugos out there to play with!? I mean, REALLY. This pie is just gorgeous, though and worth every minute spent making it!

  6. I finally made this yesterday for a party and everybody loved it! I ended up using half fresh cherries and half frozen berries and it worked great. Thanks for the recipe!

  7. I made this pie twice after trying a different recipe. It was delicious and a big hit with visitors.
    Really easy too. I added fresh tangy nectarines and blueberries to tart cherries. What a treat.

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