Blueberry Custard Pie Recipe

Blueberry Custard Pie RecipePhoto by: Taste of Home Blueberry Custard Pie Recipe Rating 5

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This is one of my husband’s favorite pies. We pick our own fresh blueberries; they make the pie even better. One piece is never enough.

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Blueberry Custard Pie Recipe
  • Prep: 45 min. Bake: 15 min. + chilling
  • Yield: 8 Servings
    •
45 15 60

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 3 cups fresh or frozen blueberries
  • 1/4 cup orange juice
  • CUSTARD:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1-1/4 cups whole milk
  • 3 egg yolks
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • Line 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.
  • For 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 hot 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.
  • Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over hot 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. Yield: 8 servings.

Nutritional Facts 1 piece equals 356 calories, 10 g fat (4 g saturated fat), 86 mg cholesterol, 177 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Blueberry Custard Pie in Country Extra July 2009, p49

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Reviews for Blueberry Custard Pie (1)

Blueberry Custard Pie Recipe

Blueberry Custard Pie

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Reviewed on Jul. 12, 2011 by Patty H-G

I am not a big pie maker but this one was wonderful! It was well worth the work of making the custard and meringue. My son demanded the recipe and made one the next week. I will make it again!

 
 
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