Baking with Superfoods

Vanilla Custard Pie with Chokeberry Sauce

Average: 5 (1 vote)
(1 vote)
Vanilla Custard Pie with Chokeberry Sauce
share Share
bookmark_border Copy URL
Health Score:
4,5 / 10
30 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Chokeberry, black mountain ash or chokeberry: Whatever you want to call the little one, it's up to you. The fact is that the tart and sour berry is very healthy. It contains the vitamins A, B2, K and C and has a high content of flavonoids, so-called secondary plant substances that protect our cells from harmful free radicals that are produced in the body, for example by cigarette smoke.

The chokeberry berry originally comes from North America, came to Russia about 150 years ago and is now also native to Germany, so if you are looking for chokeberry, you can also get products from the region.


For the crust
200 grams Pastry flour
1 tsp Baking powder
50 grams sugar
125 grams butter
1 egg yolk
For the filling and sauce
1 packet Vanilla pudding
500 milliliters milk
80 grams sugar
powdered sugar (to sprinkle)
300 grams Quark
½ Vanilla bean (seeds)
1 egg yolk
1 Tbsp lemon juice
butter (to grease pan)
Pastry flour (to dust work surface)
500 grams Chokeberry
500 grams jam sugar
100 milliliters dry Red wine
How healthy are the main ingredients?

Preparation steps


For the crust, sift together flour, baking powder and sugar in a bowl and make a well in the center. Beat egg and pour into well in flour mixture. Cut butter into pieces to and distribute into flour around edge of bowl. Cut mixture together with a knife to form a dough and shape into a ball. Wrap dough in plastic wrap and refrigerate about 30 minutes.


Preheat oven to 200°C (approximately 400°F). For the filling, stir together pudding mix and 3 tablespoons milk. Boil remaining milk with 3 tablespoons sugar and slowly stir in pudding mixture. Boil mixture briefly and remove from heat. Sprinkle powdered sugar over filling mixture and let cool. Stir together quark, vanilla seeds, egg yolks, remaining sugar and lemon juice until smooth and stir into cooled filling mixture.


Grease pie pan. On a floured surface, roll out dough slightly larger than pie pan. Gently fit dough into bottom and up sides of pie pan. Spread filling into crust and bake until golden, 25-30 minutes. For the sauce, rinse and drain chokeberries and mix with sugar in a saucepan. Pour red wine over chokeberry mixture and simmer over medium heat about 10 minutes. Spread chokeberry sauce over custard pie to serve.