Wild Plum Pie Recipe

Wild Plum Custard Pie

In the summer I gather baskets of small wild plums along the edge of the field behind our house. I preserve some of the plums in my freezer for winter fruit. The tart tangy fruit makes a great custard pie. My mother’s lemon custard pie recipe inspired me when I put together this one for wild plums.

Wild Plum Custard Pie


 1 ½ cups granulated sugar

3 tablespoons corn starch

2 tablespoons all-purpose flour

a pinch of salt

4 egg yolks

1/2 cup fresh or frozen plums

grated rind from one lemon

1 milk

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons sugar


Pre-heat oven to 350 degrees Fahrenheit (175 degrees Celsius)

Incorporate corn starch, salt and granulated sugar in top of a double boiler. Add egg yolks, milk and plums. Whisk until smooth. Place over boiling water and stir until mixture is thick enough to hold a line across the surface when a spoon is dragged through the mixture. Pour into a pre-baked pie crust and top with mounds of meringue. Place in a hot oven 350 degrees Fahrenheit (175 degrees Celsius) and bake for about 10 minutes; until meringue has golden peaks.

To make meringue: In a large bowl whip 3 egg whites until fluffy. Add sugar 2 tablespoons at a time and continue to whip until stiff peaks form. Mound the meringue on top of the custard pie, sealing the edges at the crust.

Prep time: 15 minutes

Cook time: 40 minutes

Yield: 1 – 9″pie (8 servings)

Calories: 1/8 of a 9-inch diameter pie, 360 calories 

Lemon Custard Pie