blueberry custard pie

If you’re using fresh blueberries, simply rinse them off, let them dry off a bit and put them into the crust. A heads up -- the prep time is longer than 20 minutes -- and 10 graham crackers are NOT enough. all-purpose flour. Once it’s combined, you’ll pour it over the blueberries. It’s got just a few ingredients and vegetable oil holds the dry ingredients together. BLUEBERRY CUSTARD PIE. Your email address will not be published. Pulse crackers in a food processor until fine crumbs form. Cool on a wire rack. It’s been three years and I FINALLY asked Zach’s cousin if I could please have that recipe – I just couldn’t forget about it! I almost didn't want to put the custard into the crust. 1. Custard: In a bowl, combine the cream cheese, sugar, and vanilla and mix until smooth. Cool on a wire rack. However, there was this blueberry pie on the counter that intrigued me, so naturally my sweet tooth took over and I dove in. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! 50-55 minutes later, the pie will be done and looking absolutely irresistible!!! Directions. Required fields are marked *. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles a coarse meal. Press mixture onto bottom and up sides of a 9-in. Reduce heat to low; cook and stir 2 minutes longer. In a bowl, combine the flour, sugar and salt. This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. 2 c. blueberries. 5. Have you ever eaten something that is so good, you just can’t forget about it? Once the center of the pie reaches 160 degrees F, it is done. Remove from oven and let cool. However, if you’re not too worried about the perfect slice, a warm soft slice of this pie is perfect with a big ‘ol scoop of vanilla ice cream!! My mom and grandmas make the most incredible pies, so I’m typically hesitant to try new recipes. Your email address will not be published. , I received this recipe from Zach’s cousin who had gotten it from allrecipes.com years ago! pie plate coated with cooking spray. I was (pleasantly) surprised that I didn’t have to roll out a pie crust for this recipe! Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking. Remove from heat and add the cornstarch and water mixture. vanilla. Preheat oven to 400 degrees. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold. Bake at 350° for 16-20 minutes or until meringue is golden brown. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. 14 Blueberry Muffins Worth Getting Up For, Do Not Sell My Personal Information – CA Residents, 10 whole reduced-fat graham crackers, quartered. When you put the pie in the oven, set the timer for 50 minutes. To be honest, I was a little nervous I’d make it and it wouldn’t live up to the hype I’ve given it over the years. Blueberry Custard Pie - Home & Family. Bring back to a boil and cook for about 1 minute, stirring constantly. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. In a small heavy saucepan, mix sugar, cornstarch and salt. I’m picky about pie. 2. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. Let cool completely before adding custard. I sat down with a little slice of pie and I remember thinking “this is SO good.”. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. Topping: Combine the berries, water and sugar in a saucepan and bring to a boil. Preheat oven to 350°. Lastly, the crumb topping. 3 lg. Bring to a gentle boil; cook and stir 2 minutes. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 … This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. If you don’t have a thermometer, you’ll watch for the center to lose its jiggle and for a slightly golden brown crumb topping. Next up – the custard! Chill for at least one hour before serving. In a mixing bowl, combine the sugar, brown sugar and flour. Taste of Home is America's #1 cooking magazine. 2. . Preheat oven to 325 degrees ( 165º C). But, not this pie. This is a simple combo of sugar, flour, salt, eggs and sour cream. This recipe is the result of combining two other recipe and blueberries. That being said, it will be easier to cut once it’s completely cool and set up. Preheat oven to 350°. It starts out with a very simple “press-in-the-pan” crust. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! Refrigerate leftovers. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!! If the pie has just a tiny bit of “jiggle” to it, it’s probably either almost done or done. Directions. It was just as good as I remembered it and I’m SO excited to share the recipe with you! Therefore, if you’re bringing it to an event or get together, I would probably bring it cold so you get those pretty slices. If you’re using frozen blueberries, thaw them out in warm water and rinse them off well.

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