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Chocolate-Berry Cream Pie

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“Can be made a day ahead but don't put topping on till just before serving. Passive chilling times vary from 4 hours until overnight.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE THE TRIPLE BERRY CURD FIRST:
  2. Place all berries in a blender, and process until smooth.
  3. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup pureé; discard seeds.
  4. Reserve any remaining pureé for another use; store in the refrigerator.
  5. Combine sugar or sugar sustitute, cornstarch, and salt in medium, heavy saucepan; stirring with a whisk.
  6. Stir in cup of pureé, juice, and eggs.
  7. Bring to a boil over medium heat, stirring constantly with whisk.
  8. Reduce heat and simmer 1 minute or until thivk, stirring constantly.
  9. Remove from heat; add butter, stirring gently until butter melts.
  10. Cool.
  11. Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight(mixture will thicken as it cools).
  12. PREPARE THE PIE CRUST AND FILLING:
  13. Preheat oven to 350º.
  14. Combine first 4 ingredients in a small bowls; stir with a fork until moist.
  15. Press into bottom and 1" up sides of a 9" pie plate coated with cooking spray.
  16. Bake for 8 minutes; cool on wire rack.
  17. Combine mascarpone or cottage cheese and next 5 ingredients(through Amaretto, if using) in a food processor; process for 1 minute or until smooth.
  18. Add eggs and egg yolk; process until smooth.
  19. Add almond meal, if using.
  20. Poon filling into prepared crsut.
  21. Bake for 35 minutes or until set.
  22. Cool completely on a wire rack.
  23. Cover and chill at least 4 hours or overnight.

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