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Blueberry custard pie

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Ingredients/Components

sugar - 1/2 c
milk
salt - 1/8 tsp
cornstarch - 3 Tbsp
egg yolks - 3 item
egg whites - 3 item
cream of tartar - 1/2 tsp
ground cinnamon - 1/8 tsp
orange juice - 3 Tbsp
fresh or frozen blueberries - 3 c
9-inch baked pie crust - 1 item
lemon extract or lemon juice - 1/2 tsp

How to make blueberry custard pie:

In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.

For custard, in saucepan, combine milk, yolks, 1/2 cup sugar, 2 tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in extract. Cover and set aside.

In a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form. Pour berry mixture into pie crust. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edges to seal. Bake the meringue-topped pie in a 350° oven for 15 minutes. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.3

Average rating: 3.3, total votes: 7

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sugar, cream cheese, eggs, pkg, milk, white sugar, 9-inch unbaked pie shell, fat-free cream cheese, softened, deep dish or 2 regular pet-ritz pie shells