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.