INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. In a 2-quart saucepan, cook milk, egg yolks, 1/4 cup sugar and 2 Tbsp. cornstarch over medium heat, stirring constantly, until mixture boils and thickens. Stir in vanilla and 1 Tbsp. of the butter. Transfer custard to a shallow dish, press plastic wrap onto the surface and refrigerate 2 hours.
2. Meanwhile, in a 3-quart saucepan, mix 1 cup blueberries with remaining 2/3 cup sugar, 3 Tbsp. cornstarch and the water. Bring to a boil over high heat and cook 2 minutes to thicken, stirring often. Stir in lemon juice and remaining 1 Tbsp. butter; remove from heat and let cool. Gently stir in remaining 3 cups berries.
3. Spread cold custard into the bottom of the graham-cracker crust. Top with berry mixture and refrigerate until set, at least 3 hours.

COOKING INFO

Serves	10
Yield	10 servings
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)