New This Month

Summer Fruit Cream Pie


Farm-stand berries are folded into a cinnamon-laced filling that's obscured not with waves of whipped cream but with glistening glazed peaches.

  • Servings: 12
graham cracker crust

Photography: Christopher Baker

Source: Martha Stewart Living, June 2008


  • 1 cup sugar
  • 3 tablespoons plus 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 1/8 teaspoon ground cinnamon
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 2 1/2 ounces (1/2 cup) blueberries
  • 2 1/2 ounces (1/2 cup) raspberries
  • 2 1/2 ounces (1/2 cup) blackberries
  • Graham Cracker Crust
  • 1 cup Peaches in Syrup


  1. Whisk sugar, cornstarch, and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

  2. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

  3. Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoon at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Gently fold in berries until evenly distributed.

  4. Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

  5. Spoon peaches with syrup onto center of pie, and serve immediately.

Reviews Add a comment

  • nanopia
    9 OCT, 2009
    Mine turned out terrible and soupy :[ BUT I made the espresso cream pie from the same issue and it had similar recipe directions so I added a packed of gelatin to the recipe and it worked great! I am going to try this one again and do the same thing. You can see my results with the gelatin here:
  • nanopia
    13 AUG, 2009
    i just made this and noticed it wasn't thickened at all either :[ i guess maybe people should add an extra egg yolk or two, more corn starch would be kinda gross in my opinion....... hopefully mine will still taste good.
  • hibarb60
    3 JUN, 2008
    I made this pie for guests, but it did not thicken in the pie shell. I served it with spoons, instead of forks.