Blueberry Jam and Custard Pie

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 blind-baked 10-inch basic pie crust shell
  • 1/2 cup blueberry jam
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cups whole milk
  • 10 egg yolks
  • 1/2 cup granulated sugar
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
  • 2 cups sweetened whipped cream
  • 8 sprigs fresh mint
Directions
  • Preheat the oven to 350 degrees F.

  • In a small saucepan, gently warm the jam over medium-low heat.

  • In a small bowl, mix the cornstarch and water and stir to dissolve. Add to the warm jam and cook, stirring, for 2 minutes. Remove from the heat and spread evenly over the prepared crust. Set aside.

  • In a clean saucepan, scald the milk over medium heat. Remove from the heat.

  • In a large bowl, beat the egg yolks and sugar until frothy and pale yellow, about 3 minutes. Whisking constantly, slowly add the hot milk. Add the vanilla, cinnamon, and salt and whisk to combine. Strain through a fine mesh strainer into the pie crust. Bake until the custard is set and the top is golden brown, about 30 minutes.

  • Remove from the oven and cool to room temperature on a wire rack.

  • Slice and serve each piece with a dollop of sweetened cream and garnish with a mint sprig.


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