 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 2 |
|
My aunt brought this yummy pie to my house last week. She got the recipe out of a magazine and rattled the recipe off the top of her head. I gave it a test drive today and it was perfect! Note chilling time is included in cook time. Ingredients:
4 cups blueberries (washed and picked over) |
1 1/4 cups whole milk |
2 egg yolks (beaten) |
1/4 cup sugar, plus |
2/3 cup sugar |
5 tablespoons cornstarch (divided) |
1 cup water |
1/2 teaspoon vanilla extract |
2 tablespoons butter (divided) |
1 tablespoon lemon juice |
1/2 teaspoon cinnamon (optional) |
1 deep dish pie shell (baked and cooled) |
Directions:
1. In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
2. Cook over medium heat until mixture boils and thickens stirring constantly.
3. Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
4. Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
5. Heat to boiling over high heat.
6. Cook 2 minutes to thicken stirring constantly.
7. Remove from heat and stir in lemon juice and remaining butter.
8. Cool slightly and fold in remaining berries.
9. Spread chilled custard into pie shell.
10. Top with berry mixture and refrigerate for 3 hours until set.
|
|