Berry Pie with Whipped White Chocolate Ganache

ByThe Recipe Cravings

Yield: 1 (26 cm / 10-inch) pie

Ingredients

Crust

  • 270 g vanilla cookies, finely crushed
  • 150 g unsalted butter, melted

Berry Filling

  • 800 g mixed berries (fresh or frozen)
  • 2 whole eggs
  • 5 egg yolks
  • 190 g granulated sugar
  • 65 g cornstarch
  • 140 g unsalted butter

White Chocolate Ganache

  • 350 g white chocolate, finely chopped
  • 175 ml heavy cream

Instructions

1. Prepare the Crust

  1. Preheat the oven to 170°C (340°F).
  2. Mix the crushed cookies with the melted butter until evenly combined.
  3. Press the mixture firmly into a 26 cm (10-inch) pie pan.
  4. Bake for 5 minutes, then let cool slightly.

2. Make the Berry Filling

  1. Place the berries in a saucepan and cook until thawed and softened.
  2. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds.
  3. Return the berry purée to the saucepan and stir in the sugar. Cook over medium heat.
  4. In a separate bowl, whisk together the eggs, egg yolks, and cornstarch.
  5. Gradually whisk a little of the hot berry mixture into the eggs to temper them.
  6. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened.
  7. Remove from the heat and stir in the butter until completely melted and smooth.
  8. Pour the filling into the baked crust.
  9. Bake for 12 minutes at 170°C (340°F).
  10. Let cool completely, then refrigerate for at least 4 hours.

3. Make the White Chocolate Ganache

  1. Heat the heavy cream until it just begins to simmer.
  2. Pour it over the chopped white chocolate.
  3. Let stand for 1 minute, then stir until smooth.
  4. Cover with plastic wrap touching the surface.
  5. Refrigerate for at least 4 hours.
  6. Whip with an electric mixer on medium speed until light and fluffy.

4. Assemble

  • Pipe or spread the whipped white chocolate ganache over the chilled pie.
  • Garnish with fresh mixed berries.
  • Serve chilled, optionally with a scoop of vanilla ice cream.

This dessert has a buttery cookie crust, a silky berry custard filling, and a light whipped white chocolate ganache, making it rich yet refreshing.

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