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Double Berry Custard Pie
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups heavy cream
1 (9 inch) prepared graham cracker pie crust
1/2 cup seedless raspberry jam
6 ounces fresh blackberries
6 ounces fresh raspberries
Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.
Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.
Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.
Double Berry Custard Pie, recipe
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