• Ready-to-bake piecrust
  • 2 c. half-and-half
  • 2 tsp. vanilla extract
  • ½ c. sugar
  • 5 egg yolks
  • 3 tbsp. cornstarch (dissolved in 3 tbsp. of half-and-half)
  • 1 c. sour cream
  • 6 strawberries, sliced
  • 2 kiwis, sliced
  • â…” c. blueberries
  • â…” c. raspberries
  • â…” c. blackberries
  • â…” c. mandarin orange slices
  • 4–6 fresh figs
  • Fresh mint sprigs, for garnish


  1. Bake pie crust according to package instructions, and let cool.
  2. In a large saucepot over medium heat, whisk together half-and-half, vanilla, and ¼ cup sugar. Bring to a scald of 180°F, whisking frequently.
  3. In a large bowl, whisk together yolks with remaining sugar until fluffy. Using a ladle, pour the hot half-and-half in a thin stream into the egg mixture, while whisking, to temper the eggs. Pour mixture back into the pot, and whisk in cornstarch mixture. Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and let cool to room temperature. Fold in sour cream until combined. Keep refrigerated until ready to assemble.
  4. Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until ready to slice and serve. Garnish with mint.