Panna Cotta Pie Recipe with Fresh Berries

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panna cotta pie recipe

There’s a reason why the creamy Italian dream called panna cotta is the favorite dessert at a large party: it’s easy to make and flavor any way you like. In this panna cotta pie recipe, I use only fine vanilla beans and use the panna cotta as pie filling. Just before serving, I scatter an assortment of fresh summer berries over the top. It’s so simple and yet so insanely good!

Panna Cotta Pie with Summer Berries

About 8–10 portions ✦ 40 + 35 minutes

Ingredients

Pie Dough:

SCANT 2 cups all-purpose flour
1/4 cup confectioners’ sugar
1/2 teaspoon salt
1 stick cold butter
1 small egg

Egg Wash:

1 whipped egg white
1 teaspoon heavy cream or milk

Filling:

41/2 gelatin sheets (about 1 rounded tablespoon powdered gelatin, such as Knox)
1–2 vanilla beans
3 1/4 cups whipping cream
2/3 cup granulated sugar
1 pint berries in season

Directions

Combine all the dry ingredients for the pie dough in a bowl or food processor. Cut the butter into cubes and work them into the dry ingredients to form a crumbly mixture. Add the egg and work it in quickly to form a dough.

Roll out the dough into a circle (slightly less than ⅛-inch thick) on a sheet of parchment paper with a little flour, then roll up the paper into a roll and let it chill in the fridge for 20 minutes.

Cover a 9-inch springform pan with the pie dough. Prick the bottom and let the pie dough rest in the fridge for 20 minutes. Meanwhile, heat the oven to 425°F.

Bake the pie shell in the middle of the oven for 12–15 minutes or until it begins to get some color. Mix the egg white and cream for the egg wash and immediately brush the warm bottom of the pie crust with the mixture. This seals the tiny holes in the bottom of the crust so that the filling doesn’t leak out. Let the pie shell cool.

Place the gelatin sheets for the filling in cold water and let them soak for 10 minutes. Split the vanilla beans lengthwise and scrape out the seeds. Place the seeds and the scraped beans in a pot together with the cream and sugar and bring to a boil. Remove the pot from the heat and transfer the gelatin sheets to the pot. Stir the mixture with a spoon and let it rest for about 20 minutes, stirring occasionally.

Remove the vanilla beans with a slotted spoon and pour the mixture into the pie crust. Cover the pie with plastic wrap and let it chill in the fridge at least three hours or until the filling has solidified. Top the pie with berries just before you serve it.

Reprinted with permission from “The Summer Table” published in 2015 by Sterling Epicure. Text© Lisa Lemke. Photography by Asa Dahlgren

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