From the kitchen of Stephanie Knewasser.  This is a
restaurant recipe that was printed in
Good
Housekeeping in 2003.  What sets this pie apart is the
custard layer below the blueberries.
In a 2 qt saucepan:
1 1/4 c whole milk
2 egg YOLKS, beaten
1/4 c sugar
2 Tbsp cornstarch
Cook & stir over med heat until mixture boils & thickens.
Add:
1/2 tsp vanilla
1 Tbsp butter
Transfer custard to shallow dish.
Cover surface with plastic wrap.
Refrigerate 2 hours.

Meanwhile, in a 3 qt saucepan:
1 c blueberries
2/3 c sugar
3 Tbsp cornstarch
1 c water
On high, heat to boil.
Cook & stir for 2 min to thicken.
Stir in:
1 Tbsp lemon juice
1 Tbsp butter
Cool.
Stir in:
3 c blueberries
Spread custard in a baked pie shell.
Once blueberry mixture is cooled,
put on top of custard layer.

Refrigerate AT LEAST 3 hours to set.

Makes 10 servings
Each Serving:  245 calories, 3 g protein, 39 g
carbohydrate, 10 g total fat (3 g saturated), 2 g fiber, 53
mg cholesterol
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