Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.


Credit: Lennart Weibull

Recipe Summary

30 mins
6 hrs 30 mins




Instructions Checklist
  • Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.

  • Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.

  • Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.

  • Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.

  • Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.


Reviews (3)

56 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 13
  • 1 star values: 0
Rating: 2 stars
This was very easy to make and the flavor was lovely but it did not set. It was in the fridge overnight. The next day when I sliced it, it just oozed everywhere. Next time I want custard I'll probably use this recipe but in a pie it doesnt work.
Rating: 4 stars
I made this a couple of weeks ago and haven't been able to figure out what I did wrong. The custard did not set. I followed the recipe, refrigerated it for 6 hours, and when I served the dessert it was a pile of mush. However, it had amazing flavor and was delicious. Everyone loved it. I want to make it again. I am an avid cook but I tend to stay away from desserts. Any advice would be greatly appreciated.
Rating: 5 stars
This is cool, creamy, and delicious-- summer on a plate. I really loved this dessert. It might be a touch sweet, so next time I make it I'll reduce the sugar in the crust and whipped cream.