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Triple Berry Pie (Torta Bombom de Morango, Framboesa e Mirtilo)



Inspired by the Brazilian strawberry-chocolate bonbon, which has a layer of custard surrounding the fruit before it is dipped in the chocolate; my Triple Berry Pie is a deconstructed bonbon with rich home-made custard on the bottom, decadent chocolate ganache in the center and fresh mixed berries on top. It is crunchy, creamy and fresh. In Brazil we rarely have blueberries and raspberries available, but the very American triple berry combination is fantastic over the custard and ganache! Also, I have to mention that I created this pie especially for my husband’s uncle (Uncle Steve Miller) who is crazy about desserts with chocolate! His reaction after his first bite was awesome: he closed his eyes, took a deep breath, and released a long “Ahhhhhhhhh!!!!” as if he had suddenly tasted a little piece of heaven. So after that kind of reaction, I thought I should share this recipe with all of you!

Serves 12

Crust Ingredients:

  • 3 cups Graham crackers, roughly crushed
  • ¼ cup light brown sugar
  • 8 tablespoons unsalted butter

Custard Ingredients:

  • 2 tablespoons unsalted butter
  • 2 cans sweetened condensed milk
  • 2 cups whole milk
  • 5 egg yolks, passed through a sieve

Chocolate Ganache Ingredients:

  • 11.5 ounces milk chocolate chips (you can use dark chocolate or a combination of milk and dark)
  • 1 cup heavy cream

Top Ingredients:

  • 16 ounces strawberries, stem removed, quartered
  • 1 pint blueberries
  • 6 ounces raspberries

Crust Directions:

Preheat oven to 350 degrees F.

Place Graham crackers, brown sugar, and butter in a bowl of a food processor. Pulse a few times, until mixture is combined. Press crust on the bottom and sides of a 9-inch mold pan. Using a fork, prick tiny holes all over bottom of crust. Transfer to the oven and bake until golden brown, 7 to 10 minutes. Remove and set aside.

Custard Directions:

In a medium sauce pan over medium heat, place butter, condensed milk, whole milk, and eggs. Cook, gently whisking constantly, until custard thickens, 10 to 13 minutes. Remove from heat and set aside to cool.

Ganache Directions:

Place chocolate chips in a large bowl.
Place heavy cream in a small sauce pan over medium-high heat. Once it comes to a light boil, remove from heat and pour over chocolate chips. Whisk gently for 2 minutes, until thickened and combined. Do not whisk too vigorously to avoid air bubbles to form. Set aside.


Place strawberries, blueberries and raspberries in a large bowl and mix gently.

Spread custard over the crust, and then spread chocolate ganache over custard. Top with mixed berries. Cover and transfer to refrigerator for at least 3 to 4 hours before serving.


This rich and decadent pie is a great dessert for the 4th of July!


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