Fresh fruits and custard on its own is very simple to make and doesn’t need another recipe blog post because to be real, the recipe is also available on the back of the custard box. So, here’s a different spin and a new custard and fruit-based dessert. To be honest, even this No-Bake Fruit Custard Pie needs low effort yet it looks and tastes incredible.
This No-Bake Fruit Custard Pie has an additional crusty and crumbly chocolate wafer layer which goes so well with the vanilla custard. Also, topping it with fruits adds to the freshness of the dessert and makes it so apt for summer. Moreover, I think adding mint leaves on top adds another layer of flavour to it. Obviously, you can top it with any fruits of your choice and serve it chilled.
If you liked this No-Bake Fruit Custard Pie recipe and looking for more such summer dessert recipes, here they are
- Peanut Butter And Coffee Popsicles
- Mango Cardamom and Cream Popsicles
- Chocolate Covered Dates with Peanut Butter
No-Bake Fruit Custard Pie
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 5 persons 1x
- Method: Stovetop + Refrigerator
- Diet: Vegetarian
When you’re craving a decadent summer dessert that’s easy to make and doesn’t require extensive baking, this No-Bake Fruit Custard Pie is perfect for you.
(For 16cm cake tin)
For pie crust
- 10 biscuits or crackers, crushed and crumbled (I used Nutri Choice Biscuits)
- 1 cup of any crumbled wafer chocolate (I used Munch Chocolate)
- 5 tbsp of butter (ideally unsalted)
- 2 tbsp Vanilla Custard Powder
- 2 cups of milk
- Sugar as per taste
- ½ cup pomegranate or anar kernels
- 1 orange, peeled and sliced
- ¼ cup grapes, slices in half
- A handful of mint leaves
Preparing the custard
- First, prepare the custard. In a bowl add custard powder and 4-5 tbsp milk. Stir and mix well so that no lumps are formed.
- Then, in a pan, boil some milk and add the custard mixture in it until the milk gets thick.
- Next, add and dissolve sugar in the milk.
- Then, take it off the heat and let it come to room temperature.
- Once it cools down, refrigerate it for 3 hours. Notice that it becomes thick and creamy.
Preparing the pie crust
- In a bowl, crumble the biscuits and chocolate wafer by crushing them.
- Then, add melted butter to it and mix.
- Then, grease the cake tin with butter and pack the bottom of a cake tin pack with the crumbs very tightly. The tighter you pack the crust, the less likely it is to fall apart. Then, freeze it for 20 minutes to set it.
Assembling the No-Bake Fruit Custard Pie and topping with fruits
- First, take out the cake tin from the refrigerator.
- Then, transfer the prepared custard in the cake tin as a layer above the crust.
- Next, when the custard settles in the cake tin, top it with fresh fruits and mint leaves. I’ve topped mine with pomegranate kernels, oranges, and grapes.
- Then, refrigerate it for 30-40 minutes so that everything sets up nicely.
- Finally, take it out of the cake tin by using a clean sharp knife on the rim of the tin to strap off. Cut into slices for serving.