So the second time I made these bars (because my family and friends ate them so fast the first time I didn’t have time to take any photos), I made extra graham cracker crust mixture just so I could eat it with a spoon.
And then I mixed some Biscoff into it, and ate that with a spoon.
If you like graham cracker crusts and pies and custard-y fillings and summer berries, then these will be right up your alley.
I’ve been totally missing summer after my vacation in Europe and desperately needed some fruit in my baking. So these custard pie bars were great. Nice and light, fresh and bursting with fruit.
If you may be so lucky that it is summer in your part of the world right now, and you have access to fresh berries, then your pie bars will be even better than mine. I’m jealous! Hurry up, sun, I miss you.
BERRY CUSTARD PIE BARS
The custard filling is adapted from Bakers Royale.
For the crust
2 cups digestive biscuit or graham cracker crumbs
1/4 cup caster sugar
120g unsalted butter, melted (1/2 cup + 1 tbsp)
For the custard filling
1 1/4 cups sugar
3/4 cups sour cream
1/2 cup + 2 tbsp plain flour
3 tbsp cornstarch
1 tsp vanilla extract
500g blueberries (18 oz), I used frozen
Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking tray with baking paper.
To make the crust, mix the biscuit crumbs and sugar together in a medium bowl. Mix in the melted butter.
Press the crust into the base of the prepared tray. Bake for 7 minutes.
Meanwhile, to make the filling, beat the eggs until well combined in a stand mixer fitted with whisk attachment. Add the sugar and cream until foamy.
Add the sour cream, flour, cornstarch, salt and vanilla and beat until incorporated. Fold in the berries.
Pour the custard mixture over the prepared base and smooth out.
Bake until golden and set in the center, about 30 -40 minutes. Allow to cool before cutting. Makes 20 pie bars.