Pie with Pudding and Forest Fruits

A delicate base, generously topped with a light pudding cream, all pleasantly enhanced by juicy forest fruits. This is a dessert you can enjoy with a cup of warm drink or a glass of good sweet wine. You can prepare it for a party or picnic, or indulge in it during lazy Sunday afternoons.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dough

  • 130 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 40 g Powdered sugar

  • 1 pinch Salt, table

  • 80 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Sour cream

Filling

  • 0.5 bags Pudding, vanilla

  • 5 spoon Sugar, white

  • 2.5 dl Milk, whole milk

  • 1 piece Egg, egg white, fresh

Fruit

  • 300 g Raspberries

  • 2 spoons Sugar, brown

Steps

  1. First, prepare the pudding so it can cool properly while we prepare the other ingredients. In a small bowl, mix the pudding powder with three tablespoons of sugar and a few tablespoons of cold milk. Pour the remaining milk into a saucepan and bring it to a boil. Lower the temperature and slowly mix the pudding mixture into the hot milk. Cook the pudding while continuously stirring for 1 to 2 minutes or until it thickens.

  2. Transfer the cooked pudding into a bowl and cover it with plastic wrap touching the surface. Let it cool completely.

  3. Prepare the dough. In a bowl, sift the flour, baking powder, and powdered sugar. Add salt and mix the ingredients well. Add cubes of cold butter to the mixture. Use your fingertips to work the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolk and sour cream, and quickly knead the ingredients with cold hands to form a uniform dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30-45 minutes (the dough may be quite soft and sticky, but it will firm up in the refrigerator).

  4. Preheat the oven to 200 degrees Celsius. Grease a round pie dish (23 centimeters in diameter) with butter and dust it with flour (remove any excess flour). Roll out the dough into a circle and transfer it to the dish using a rolling pin. Gently press it against the bottom and sides of the dish and trim any excess dough. Place parchment paper on the dough and distribute baking beads or dry beans on top. Bake the dough base in the preheated oven for 10 minutes until lightly browned.

  5. Meanwhile, beat the egg white in a bowl. Once it starts to stiffen, add two tablespoons of sugar and continue beating until you get a firm and glossy meringue, which you then fold into the cooled pudding.

  6. Lower the oven temperature to 180 degrees Celsius. Remove the baking beads and parchment paper from the dish, then spread the pudding cream over the partially baked dough base. Mix the frozen fruits with sugar and sprinkle them over the pudding cream. Bake the pie in the preheated oven for 25 to 30 minutes.

  7. Cool the dessert well before serving. When serving, you can dust it with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 258.84 kcal
  • Fat: 9.55 g
    • Saturated Fat: 5.7 g
  • Carbohydrates: 38.34 g
    • Sugars: 22.29 g
  • Protein: 2.79 g
  • Fiber: 2.65 g

Advice

For the preparation of the pie, we used a smaller baking dish with a diameter of 23 centimeters. If you use a larger baking dish (28-30 centimeters in diameter), double the quantities listed.