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Tortoni Berry Pie

Total Time: 38 mins.
Prep Time: 30 mins.
Cook Time: 8 mins.
Serves: 16

Ingredients

Tortoni Berry Pie

Thaw the fruit by spreading it out on a baking sheet lined with paper towel to soak up extra moisture.

 2 cups milk
3/4 cup granulated sugar, divided
1/2 cup Fleischmann's® Canada Corn Starch
4 Naturegg™ Omega 3 Egg Yolks
1 tsp each almond and vanilla extract
2 Tenderflake® Pie Shells
1 1/4 cups 35% whipping cream, divided
1 bag (500 g) Europe’s Best® 4-Field Berry Mix, thawed
1 cup toasted sliced almonds,
2 oz bittersweet chocolate, chopped
2 tbsp Crown® Golden Corn Syrup

 

 

Directions

1. Whisk milk with 1/2 cup sugar and cornstarch in a heavy saucepan set over

medium heat for 5 minutes or until very thick.

2. Whisk egg yolks with almond and vanilla extracts; whisk a little of the hot

milk mixture into egg yolk mixture. Whisking constantly, add egg mixture into

remaining milk mixture to make custard. Cook, stirring constantly for 1 minute

or until hot and well combined.

3. Transfer to a large bowl. Place a piece of plastic wrap directly on surface of

mixture; cool to room temperature (set bowl in a cold-water bath to speed up

cooling). Meanwhile, bake pie shells according to package directions.

Cool completely.

4. Beat 1 cup whipping cream with remaining sugar until very stiff. Fold a little

whipped cream into custard to lighten; fold in remaining whipped cream until

well combined. Fold in thawed fruit and 1/2 cup almonds just until evenly distributed.

Divide between prepared pie shells. Chill for at least 4 hours or until set.

5. Meanwhile, combine remaining whipping cream with chocolate and corn

syrup in a small heatproof bowl. Microwave, stirring twice, for

90 seconds or until melted and smooth. Garnish pie with chocolate syrup

and remaining toasted almonds. Makes 16 servings (2 pies).