Fresh Fruit Parfait Cookie Pie

Fresh fruit and pastry cream filling on top of a Butter Cookie Crust

What You'll Need:

1 Barbara's Ready-to-Bake Cookie Pie Crust (available on Make-Your-Own page of website)

2 tbsp Red Raspberry Fruit Preserves
1 cup Fresh Strawberries (sliced) or 1 cup Fresh Blueberries
1 1/2 cups Half & Half
1/2 cup Sugar
Pinch of Salt
2 Egg Yolks
2 tbsp Corn Starch
1 tbsp Butter

Instructions:

• Remove cello wrap and cardboard disk from Barbara's Par-Baked Cookie Pie Crust.
• Pre-heat oven to 350 degrees.
• Bake Cookie Pie crust on rack on baking sheet for 5-8 minutes until fully baked.
• Let cool.
  

Pastry Cream (*Recipe provided by Executive Chef Steve Capodicasa)

• Combine 1 cup of Half-and-Half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
• In small bowl, combine the egg yolks, cornstarch, salt and remaining 1/2 cup of Half-and-Half. Whisk well.
• Remove the Half-and-Half mixture from heat and add some of this hot liquid into the egg mixture and mix well.
• Add all of the egg mixture back to the simmering milk and place over the heat.
• Bring to a boil. Cook for 2-3 minutes whisking constantly. Remove from heat and add butter. Pour into a bowl and chill.

Building the Fresh Fruit Parfait Pie

• Spread a thin layer of preserves over the fully baked Cookie Pie Crust.
• Layer on a thicker layer of chilled pastry cream.
• Neatly arrange fresh fruit pieces on top.
• Chill until ready to serve.

For more information, Please visit Barbara's Cookie Pies website

$3.00 off Coupon code RTBC300