Nothing says summer like a good old fashion Memorial Day BBQ! It’s time to fire up the grill, set the playlist to “Old School”, and chill with some folks you don’t mind breaking bread with. BBQ ribs, potato salad, corn on the cob, baked beans…my mouth waters just thinking about it! Well, no menu is complete without dessert. Here’s a fresh fruit pie recipe that pairs well with any BBQ menu, and resounds summertime with all of the fresh fruits yummy and delicious this time of year. Enjoy and make sure you wipe that BBQ sauce from off your face!

Assorted Fruit Pie

Ingredients:
Crust: 8 oz. cream cheese, softened
          ½ c. butter
          2 T. sugar
          ½ t. salt
          1 ½ c. all-purpose flour

Custard: ½ c. sugar
             ¼ c. cornstarch
             2 c. half and half
             4 egg yolks
             3 T. butter, softened
             ½ t. vanilla beans or vanilla extract

Topping- fresh strawberries, blueberries, and kiwi, sliced (substitute with fresh fruits of choice)

1. Pre-heat oven to 400°. Beat the first four ingredients at medium speed with a mixer until smooth. Add flour, and beat low until the dough forms. Shape into a disk on plastic wrap, and refrigerate for 30 minutes.

2. Place dough on a floured surface, and roll out. Starting at the edge  of the dough, roll dough over rolling pin, and lay dough over 9” deep dish pie pan. Light press dough into the form of the pie pan and form edges.

3. Bake for 20-22 minutes, or until golden brown.

*Tip- take a fork and poke holes in the crust to prevent crust from buckling, place a piece of parchment paper on top covered with some dried beans to weight the crust down. Remove after the first 17 min. of baking.

4. Combine ½ cup sugar and ¼ cup cornstarch in a saucepan. Whisk together half and half and egg yolks in a separate bowl. Gradually whisk half and half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook. Whisk the entire time for 1 minute, or else the custard will not be smooth. Remove from heat.

5. Stir in 3 T. butter and ½ t. vanilla beans. Place plastic wrap directly on top of mixture to prevent film from forming. Let stand for 30 minutes until custard has set.

6. Spoon custard into pie shell. Cover and refrigerate for 1 hour. Top with fresh fruit

7. Enjoy!