Prep 30 mins
Cook 1 hr
Creamy. Delicious. Lurid purple. What else could anyone want, in a pie? This recipe is incredibly tasty, the bananas a perfect addition to the sweet berry custard.
- 3 cups mulberries
- 1 cup sugar
- 1 cup evaporated milk
- 2 tablespoons flour
- 4 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 pie crust
- 1 large banana
- Preheat your oven to 425.
- Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
- In a bowl, mix flour and sugar.
- Slowly stir in evaporated milk until smooth.
- Whisk in eggs and vanilla until blended.
- fold in 1 cup of the mulberry liquid.
- Slice the bananas into thin rounds to cover the bottom of the pie.
- pour custard mixture over top. Bananas will float to the surface.
- Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
- Optimally served cold, topped with fresh whipped cream.
Tried this last night with my family, and it didn't get very good reviews. The bananas turned out leathery after cooking for an hour and the mulberries didn't add much flavour to the pie. The custard set nicely, and I might use this custard pie as a base for something else (like rhubarb pie maybe).