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Devonshire Cream Pie

Devonshire Cream Pie
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Yield: 6 servings

Sort of a tall tart, this is fairly oozing with creamy custard.

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  • 2 cups scalded milk
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla


Lightly beat yolks in top of double boiler. Beat in sugar and salt. Slowly stir hot milk, a little at a time, into yolk mixture. Cook in double boiler over hot water, stirring constantly, until mixture becomes thick and lightly coats spoon. Do no overcook or custard will curdle. Cool and stir in vanilla.

Pastry and Berry filling:


  • 1 recipe rich pastry
  • 2 cups blackberries
  • 1/2 cup sugar or honey


Preheat oven to 400°F.
Roll out pastry and cut out three 9-inch circles. Place 2 on greased baking sheet. Cut out center from third, leaving a 1-1/2-inch ring and place on the greased baking sheet. Bake 20 to 25 minutes, until lightly browned.
Place 1 round on serving plate. Spread it liberally with custard filling. Place second round on top and spread it, too, with custard. Place cut out ring on top of custard. Mash berries slightly and stir in sugar or honey. Spoon berries into ring. Top with whipped cream, if desired, or with softened ice cream.

Rich Pastry:


  • Combine chilled butter, flour, and sugar in bowl. Cut with two knives or pastry cutter until mixture resembles coarse meal. Beat in egg, and work mixture with fork or fingers until smooth. Shape into ball, wrap, refrigerate 1 hour or until firm. Then roll out on floured surface and proceed as recipe directs.


Updated Thursday, May 26th, 2011

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