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Blueberry Custard Pie

This blueberry custard pie is one of my husband’s favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. —Sonja Jenner, Bartlesville, Oklahoma
  • Total Time
    Prep: 45 min. Bake: 15 min. + chilling
  • Makes
    8 servings

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 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 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.
Nutrition Facts
1 piece: 356 calories, 10g fat (4g saturated fat), 86mg cholesterol, 177mg sodium, 63g carbohydrate (43g sugars, 1g fiber), 5g protein.

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