• For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) Kerrygold Pure Irish Unsalted Butter
  • For the filling:

  • 5 large (90 gm) egg yolks
  • ½ cup (100 gm) brown sugar
  • 2-1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-3/4 cups (395 gm) heavy whipping cream
  • 2/3 cup (145 gm) whole buttermilk
  • 1 teaspoon vanilla bean paste
  • For the topping:

  • 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
  • ½ cup blackberry or raspberry jam
  • 1 tablespoon lime juice or water


To prepare the crust:

Whisk together the brown sugar, graham cracker crumbs, and salt in a medium-sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

Whisk together the egg yolks, sugar, cornstarch, and salt in a medium-sized mixing bowl. Set aside. In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat, stir in the lemon zest, and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.

To prepare the topping:

Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes


Fairy Cakes

This recipe makes special little fairy cakes, ideal for parties or visiting chil...

Serves Makes 24
Sides & Nibbles

Smoked Bacon and Pecan Brussel Sprouts with Shallot Butter

This is a great way to ensure that your Brussel sprouts end up perfectly cooked....

Serves 10-12
Main courses

Butter Chicken Bunny Chow

Recipe by: Imtiyaaz Hart (@imtiyaazhart) For the Marinade...

Sides & Nibbles

Summer Potato Salad with Peas & Radishes

Recipe by Clodagh McKenna Place the potatoes in a...


Madeira Cake

This iconic cake is a favourite with all the family. Curious culinary spirits ca...

Serves 8
Main courses

Stuffed Onion Chicken Breast with Herb Butter Onion Chutney

Peel the onions and cut them into fine strips. Chop the garlic finely. Melt...

Serves 4
Sides & Nibbles

Champ and Colcannon

The humble spud. What a versatile vegetable. This recipe is an old friend that s...

Serves 4-6
see more