Berry Panna Cotta Pie (AIP & Paleo)

Berry Panna Cotta Pie 

yields 8 servings, or one 9 inch pie  

1 recipe Sweet & Savory Pie Crust from Eat Heal Thrive 

250 g (approximately 2 cups) berries or other fruit of choice (I used strawberries, blueberries, blackberries & raspberries)

1 recipe of Panna Cotta custard 

1. Make the sweet & savory pie crust according to the directions on Martine’s web site. The only changes I made were to skip piercing the bottom of the crust before baking (I didn’t want the filling to run out later) & to bake it 5 minutes longer because I didn’t want to risk the crust getting soggy from the filling. 
2. While the pie shell is cooling, prepare the berries, cutting them if desired. Place the fruit into the bottom of the cooled shell. 
3. Make the panna cotta custard according to the directions--Omit the vanilla for elimination phase AIP. Set the berry-filled pie shell onto a sheet pan for easier transport, then carefully pour the custard over the fruit. 
4. Allow the pie to chill until the custard is set, approximately 2 hours. Let the pie sit at room temperature at least 10 minutes before serving. Refrigerate any leftovers, covered, in the refrigerator. The pie is best consumed within 24-36 hours, or else the crust begins to get soggy.