Raspberry and White Chocolate Custard Pie

Combine milk and salt in a medium sauce pot over medium heat.

As the milk heats, in a separate, heatproof bowl, whisk egg yolks, cornstarch, and sugar until well blended and eggs are light in color. Set the bowl on a non-slip surface.

As the milk begins to steam and tiny bubbles appear around the edge of the surface, gradually drizzle approximately half of the hot milk into the egg mixture, whisking continuously, to temper the eggs.

Next, transfer the egg and milk mixture back into the saucepan with the milk and whisk to combine. Keep whisking vigorously and continuously over medium-high heat, making sure to whisk along the bottom of the pot to prevent sticking or burning. The mixture will thicken to a pudding-like texture within 2 to 3 minutes. Once it thickens, stop whisking and check if one or two large bubbles break the surface in the center of the custard. If they don’t, continue whisking and checking for the custard to boil. If they do, take the custard off the heat and whisk in the butter, one tablespoon at a time, mixing well between each addition. Next, incorporate melted white chocolate and vanilla extract, whisking thoroughly until fully blended and the custard is thick and shiny.

Transfer into an 8×8 or 9×9 metal pan and promptly cover with plastic wrap, pressing the wrap against the entire surface of the custard and lifting it over the edges. Allow to cool to room temperature, then place in the refrigerator to completely set and chill for one hour or up to overnight.

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Use a whisk to crush the raspberries and help release their natural juices. Once the juices are simmering, lower the heat and gently simmer, whisking and mashing frequently, until all the juices have been released and the mixture is slightly thickened, about 25 to 30 minutes.

Remove from heat, transfer to a high-speed blender, and let cool for 15 to 20 minutes before blending. Once slightly cooled, blend on high until the mixture is smooth, about 2 to 3 minutes.

Place a fine mesh strainer over a heat-safe bowl and pour the mixture into it. Use a spoon or rubber spatula to push the mixture through the strainer until only solids and seeds remain. Discard the solids. Allow the coulis to cool to room temperature before covering and placing in the refrigerator to chill for at least an hour or overnight.

In a food processor, blend the cookies at high speed until they turn into fine crumbs. Then add butter and sugar, and process until the mixture clumps together and resembles wet sand. It should hold when squeezed together. If not, add an extra tablespoon of softened butter at a time and process until the desired texture is achieved.

Pour the mixture into a standard 9-inch pie pan, and use clean hands or the bottom of a flat measuring cup to press the mixture evenly across the bottom and up the sides of the pan. Pack the crust as tightly as possible; if your hands or measuring cup start to stick to the crust, spray with nonstick spray and continue pressing.

Place in the freezer for one hour to chill completely.

Take the custard out of the refrigerator and use a rubber spatula to transfer it into a large mixing bowl. Stir well for a few seconds to make scooping the custard into the crust easier.

Take the crust from the freezer and the coulis from the refrigerator. Spoon the custard evenly over the crust, then use a spoon or spatula to gently spread it out evenly. After that, add dollops of the coulis on top of the custard, and use a clean knife or toothpick to swirl the coulis and custard together.

Return to the refrigerator to firm up again for at least an hour. Once set, slice and serve immediately. Store any leftovers back in the refrigerator.