Hello, everyone, today we’re going to learn how to make Fruit Pie using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
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This no-bake fruit pie is perfect for unexpected guests or busy days. The filling doesn’t require mixing, and the ingredients are usually pantry staples. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
- 1 egg yolk
- 2 ½ cups of crushed milk biscuits or graham crackers (300 grams)
- 9 tablespoons of melted butter (130 grams)
- 2 cups of milk (500 ml)
- 1 teaspoon of vanilla sugar
- 4 tablespoons of sugar
- 4 tablespoons of cornstarch (such as Maizena)
- 1 tablespoon of butter at room temperature
- Chopped strawberries to taste (you can also use cherries or raspberries)
Instructions:
First, crush the cookies in a blender or food processor until you get a fine crumb texture. Next, mix the crumbs with the melted butter until well combined.
Then, pour half of this mixture into a glass dish, preferably round and with a removable bottom. After that, press it down with the bottom of a glass to compact and form an even crust. Immediately after, lightly moisten the top of the crust with 2 to 3 tablespoons of milk.
Tip: If you don’t have a glass dish with a removable bottom, line the bottom and sides of a baking pan with parchment paper to make it easier to remove the cake.
Preparing the Filling:
First, in a saucepan, combine the vanilla sugar, egg yolk, granulated sugar, cornstarch, and 2 cups (500 ml) of milk. Stir well until smooth.
Then, cook over low heat, stirring constantly, until it thickens into a firm cream. Finally, add 1 tablespoon of butter at room temperature and stir until fully incorporated.
Assembling the Cake:
After that, pour the filling (cream) over the crust in the dish, add the chopped strawberries on top, and then, sprinkle the remaining cookie mixture over the fruit. Lastly, drizzle 4 tablespoons of milk evenly over the cookie layer.
To finish, refrigerate the cake for about one hour to allow it to set. If desired, decorate with powdered sugar before serving.
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