An easy, tasty pie. I was slightly worried that, even with sweetened condensed milk, adding lemon juice to dairy would lead to curdling, but we were all clear on that front. I swapped the cornflakes of the crust for frosted flakes, and didn’t even find it too excessively sweet. Another option might be to make a crust with crushed gingersnaps for something a bit different.

Ingredients:

Crust:

• 4 cups cornflakes/frosted flakes
• 1/3 cups unsalted butter, room temperature
• 2 tablespoons sugar

Filling:

• 1 cup sweetened condensed milk
• 1/4 cup lemon juice
• zest of one lemon
• 1 cup fresh, frozen, or canned berries
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

Pretty beefy crust!

To make the filling, stir together the condensed milk with the lemon juice and zest.

Gently stir in the berries and spread evenly in the crust.

Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.

I put together the filling in the morning using frozen berries, and by the time I was having dessert that evening they were thawed and ready to eat.

Berry Cream Pie

Very slightly adapted from The American Everyday Cookbook.

Crust:

• 4 cups cornflakes/frosted flakes
• 1/3 cups unsalted butter, room temperature
• 2 tablespoons sugar

Filling:

• 1 cup sweetened condensed milk
• 1/4 cup lemon juice
• zest of one lemon
• 1 cup fresh, frozen, or canned berries
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

To make the filling, stir together the condensed milk with the lemon juice and zest. Gently stir in the berries and spread evenly in the crust. Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.