blueberry custard pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
45 Min
cook time
3 Hr
method
Refrigerate/Freeze
Ingredients For blueberry custard pie
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pastry for single-crust pie (9 inches)
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1/2 csugar
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3 Tbspcornstarch
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1/8 tspground cinnamon
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3 cfresh or frozen blueberries
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1/4 corange juice
- FOR THE CUSTARD
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1/2 csugar
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2 Tbspcornstarch
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1/8 tspsalt
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1 1/4 cwhole milk
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3egg yolks
- FOR THE MERINGUE
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3egg whites
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1/4 tspcream of tartar
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6 Tbspsugar
How To Make blueberry custard pie
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1Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside.
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2For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside. In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
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3Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.
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