Blueberry Cream Pie

• 1.25 cup(s) whole milk
• 2  large egg yolks, beaten
• .25 cup(s) (plus 2/3 cup ) sugar
• 5 tablespoon(s) cornstarch
• .5 teaspoon(s) vanilla extract
• 2 tablespoon(s) unsalted butter
• 4 cup(s) (thawed and drained, if frozen) fresh or frozen blueberries
• 1 cup(s) water
• 1 tablespoon(s) lemon juice
• 9-inch graham-cracker crust

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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.

From Good Housekeeping 100 Best Dessert Recipes (Hearst Books) ©2004 Hearst Books - Buy the book

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