Cherry and Raspberry Trifle Pie

Preparation

• Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a bowl, combine all the ingredients. Press onto the bottom and around the edges of a 9-inch (23 cm) pie plate with a removable bottom. Bake for 10 minutes or until the crust is golden brown. Let cool completely on a wire rack.

• Pastry Cream

  • In a saucepan off the heat, whisk together the sugar and cornstarch. Stir in the egg yolks and vanilla. Whisk in the warm milk. Stir over medium heat until the first sign of a boil. Strain, if needed. Pour into a bowl, cover with a sheet of plastic wrap directly on the surface of the cream and refrigerate until completely chilled.

• Whipped Cream

  • In a bowl, whip the cream and icing sugar with an electric mixer until stiff peaks form. Set aside.

• Garnish

  • In a bowl, combine the cherries and jam. Set aside.
  • Beat the chilled pastry cream with an electric mixer to soften it. Spread half of the pastry cream into the crust. In a bowl, quickly dip 8 ladyfinger pieces in the milk and scatter over the pastry cream. Cover with half of the whipped cream. Top with half of the fruit mixture. Repeat the layers with the remaining ingredients. Refrigerate for at least 2 hours before serving.