Pudding pie with berries

Votes: 1

Time: 3 hours 40 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 281, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 44 G., fiber 1 G., cholesterol 49 mg, sodium 169 mg, sugar 27 G.

This pudding pie combines the flavors and textures of classic strawberry shortcake with fresh blueberries. It's made with a store-bought crust and requires no baking, so keep this recipe handy: it's perfect for hot summer days when the last thing you want to do is turn on the oven, and it's perfect for any occasion, from Sunday tea with family to a get-together with friends. You can add more crushed shortbread cookies to the filling if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large egg yolks
3 cups whole milk
5 tablespoons cornstarch
1/4 teaspoon fine salt
2 tablespoons unsalted butter
2 tsp natural vanilla extract
1 prepared graham cracker pie crust
1 cup frozen blueberries, thawed (about 200g)
16 shortbread cookies, crumbled (about 1 cup crumbs)
3/4 cup strawberry jam
2/3 cup sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry jam, eggs, milk, blueberry, starch

Cooking the dish according to the recipe:

Prepare the pudding:

Place the egg yolks in a medium bowl. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly to prevent scorching. Once it begins to boil, whisk until the mixture is slightly thicker than heavy cream, 3-4 minutes.
Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks, and whisk. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat and whisk until the liquid becomes very thick, 3-4 minutes. When you whisk through the thickened pudding, the streaks should hold for a few seconds.

Stir the butter and vanilla extract into the pudding and transfer it to a large bowl.
Place the bowl in ice water and stir frequently to help the pudding cool faster.
Spread the cooled pudding in an even layer on the pie crust. Sprinkle the pudding with blueberries, then crushed cookies. Top with an even layer of the remaining pudding. Refrigerate for 1 hour.
Assemble the pie:

In a small bowl, mix the jam with a little water to make it more liquid. Drizzle the jam over the pudding and refrigerate until the filling is completely set, about 2 hours. Slice and serve.