Cherry and Raspberry Trifle Pie
Cherry and Raspberry Trifle Pie
Ingredients
- 1 1/4 cups (156 g) graham cracker crumbs
- 1/4 cup (57 g) melted unsalted butter
- 1 tbsp (13 g) sugar
- 1/2 cup (105 g) sugar
- 6 tbsp (54 g) cornstarch
- 4 egg yolks
- 1/2 tsp (2.5 ml) vanilla extract
- 2 1/2 cups (625 ml) milk, warm
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp (16 g) icing sugar
- 1 cup (135 g) pitted and halved fresh cherries
- 1/4 cup (60 ml) raspberry jam
- 4 ladyfinger cookies, each cut into 4 pieces
- 1/4 cup (60 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to
- 350°F (180°C).
- In a bowl, combine all the ingredients. Press onto the bottom
- and around the edges of a 9-inch (23 cm) pie plate with a
- removable bottom. Bake for 10 minutes or until the crust is
- golden brown. Let cool completely on a wire rack.
Cherry and Raspberry Trifle Pie