Classic Fruit Pie


Fruits are the best thing to make desserts with, especially when they are in full season. They are juicy, tasty and above all, nutritious. They can taste better if added to sweet delicacies. So here is the recipe for a classic fruit pie which can be the main piece for any feast, if only made with proper care. This dessert has three layers; biscuit base, homemade vanilla custard and a fruit layer.

Preparing the biscuit base:


  1. Plain digestive biscuits: 1 packet
  2. Melted butter: 25 grams


For the first layer, blitz the digestive biscuit in a food processor or by sealing it in a zip lock bag and smashing it with the aid of a rolling pin to fine crumbs. Either way, add the melted butter in it and combine. Take a springform pan* and drop all of that crumbly mixture to it. Press and pat hard with the back of a spoon or offset spatula and bake it in the oven at 180°C. Take it out after ten minutes and let cool. The first layer is complete, so easy!

Preparing the vanilla custard:


  1. Milk- 1 cup
  2. Butter- 25 gram
  3. Egg yolks- 2
  4. Sugar-1 tbsp
  5. Cornstarch- 2 tspn
  6. Vanilla extract- 1 tspn


In a heavy bottom saucepan, heat the milk and butter, just enough to melt the butter and combine the two. Alongside, crack two eggs and separate the yolks and whisk in the sugar. The next step is to temper the eggs, which means to add hot liquid to it without scrambling the eggs. Start with a little and gradually add the milk stirring continuously until it is a homogenous mixture. Take it back on the flame and add the cornstarch*. Stir for a couple of minutes until it thickens and bubbles. Remove from heat then add vanilla extract and let cool completely.

The two layers are ready. Pour the custard over the biscuit base and spread evenly. Lastly, prepare the fruits. You can choose any, colorful ones will make the top flamboyant. Cut them into any shapes or size according to your notion of decoration. Spread them on the top and chill it in the fridge for a couple of hours. Before serving, run along the sides with a knife to loosen it from the pan.

*It is very important that you use a springform pan/loose bottom pan because you will have to take out the pie when it is ready.  Spring form pan is the most suitable one.

*You can substitute flour for cornstarch but using corn starch will avoid getting that raw flour taste.