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Easy, delicious patriotic pie for the 4th of July

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Are you looking for a dessert to serve at your Fourth of July celebration that's easy, delicious, AND beautiful to serve? Look no further. This showstopper pie is sure to be the star of your party!

With a flag motif, this Patriotic Pie perfectly combines sweet, juicy summer berries with a cool and creamy banana custard center. Just make this pie the night before to give it time to set up. Then simply whip the cream and assemble the berries right before serving. Your guests will love it -- and you'll find yourself passing out the recipe after their loud chorus of "ooohs" and "aaahs."

PATRIOTIC PIE
Adapted from The Secret Life of a Chef's Widow

Ingredients:
1 pre-baked 9-inch pie crust
2 bananas

Pas­try cream:
2 1/2 cups half and half, or whole milk
2/3 cup sugar, divided
2 eggs + 1 egg yolk
1 tea­spoon vanilla bean paste
1/4 tea­spoon salt
4-5 table­spoons cornstarch
4 table­spoons butter

Top­ping:
1 cup whip­ping cream
2 table­spoons gran­u­lated sugar
1 tea­spoon vanilla bean paste
6-8 oz raspberries
3-4 oz blackberries

Directions:

  1. In a medium-sized bowl, put the eggs, egg yolk, 1/3 cup of sugar, vanilla bean paste, salt, and corn­starch. Whisk together well and set aside.
  2. In a heavy, medium-sized saucepan, com­bine the half and half and remaining 1/3 cup of the sugar. Heat to scald­ing but do not boil.
  3. Tem­per the egg mix­ture by slowly adding small amounts of the hot milk mix­ture to the bowl of eggs while whisk­ing vig­or­ously. When you have added at least half of the hot milk, pour the egg mix­ture into the remain­ing milk in the saucepan. Cook until thick­ened, mak­ing sure you stir con­tin­u­ally. Cook at least 1 minute after the mix­ture begins to thicken.
  4. Take off the heat and stir in the but­ter, then run the pas­try cream through a strainer to remove any lumps or bits of cooked egg.
  5. Put the pas­try cream into a bowl and cover with plas­tic wrap, mak­ing sure the plas­tic touches the sur­face of the pas­try cream. This will keep a ‘skin’ from form­ing on the cream. Set in fridge to cool.
  6. Whip the whip­ping cream and the sugar until the desired con­sis­tency, adding the vanilla bean past at the end. Set aside.

To Assem­ble:

  1. Spoon half of the the cooled pas­try cream into the baked and cooled pie crust. Then layer the sliced bananas over the pas­try cream. Spoon the remain­ing half of the pas­try cream over the bananas. Smooth the top, form­ing a slight mounded shape.
  2. Start­ing in the upper left-hand quar­ter, place black­ber­ries to form the ‘field’ of the flag.
  3. Then, begin­ning at the top, start plac­ing the rasp­ber­ries in a row, alter­nat­ing with a squig­gly row of sweet­ened, whipped cream using a pas­try bag and star tip. Finally, alter­nate down with the berries and cream until the pie is covered.
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