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
"Learn from yesterday, live for today, hope for tomorrow."