• Elderflower Cream Pie with Blueberries and Elderberries

May 22, 2017 0 Comments

Elderflower Cream Pie with Blueberries and Elderberries

Elderflower Cream Pie with Blueberries and Elderberries is a riff on the traditional blueberry cream pie recipe, and I am giving it an enthusiastic two thumbs up!  Cream pies are often flavored with the familiar flavors of coconut or vanilla; elderflower takes the cream in a scrumptious new direction and is totally worth the experiment.

People often ask me "what does elderflower taste like?"  It's hard to describe, but "strong floral notes with a honey-vanilla undertone" is close! Combining blueberries with elderberries makes the berry flavor in the topping more complex and rich.  The berry combination is a perfect compliment for the elderflower cream.






Ingredients
Directions
Elderflower Cream Pie with Blueberries and Elderberries is made in three steps.  Actual hands on time to make this fantastic pie is less than an hour, but plan on allowing about 4 hours of cooling time, total, before serving.
  1. Make the Cream Filling: Combine the milk, egg yolks, 1/3 cup Elderflower Syrup and cornstarch in a 2 quart saucepan and cook over medium heat, stirring constantly until the mixture boils and thickens.  Transfer the custard to a shallow dish and press plastic wrap onto the surface and place in the fridge to cool for at least 2 hours.
  2. Make the Crust: Combine the graham cracker crumbs and melted butter in a bowl, stirring until well mixed.  Using your clean fingers, press the graham cracker crumb mix into the bottom and up the sides of a 9 inch pie pan.  Bake at 350 for 8-10 minutes.  Remove from the oven and allow to completely cool, approximately one hour.
  3. After the Cream Filling and Pie Crust are Both Cooled, Make the Berry Topping: Empty the jar of Blueberry Elderberry Preserves into a saucepan and place over low heat, stirring occasionally, until the preserves are thin and runny.  Add the blueberries and 1 tablespoon of Elderflower syrup.
  4. Assemble the Pie: Spoon the cooled elderflower cream custard into the cooled graham cracker crust pie shell, smoothing to the edges.  Using a large spoon, ladle the berry topping over the custard until the cream filling is covered uniformly with the berry topping.  Return the pie to the fridge for another hour or two to cool completely before serving.








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