Blueberry Custard Pie 10 servings
1-1/4 cups milk, whole or skim 2 egg yolks, beaten
2 egg yolks, beaten
1/4 cup plus 2/3 cup sugar
5 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons butter
4 cups blueberries
1 tablespoon lemon juice
1 deep-dish pie shell (9-inch), baked and cooled
1. In 2-qt saucepan, mix milk, yolks, 1/4 cup sugar and 2 tablespoons cornstarch. Cook over medium heat until mixture boils and thickens, stirring. Stir in vanilla and 1 tablespoon butter. Transfer custard to shallow dish; cover surface with plastic wrap. Refrigerate 2 hours.
2. Meanwhile , in a 3 qt. saucepan, stir 1 cup berries with 2/3 cup sugar, 3 T. cornstarch, and 1 cup water. Heat to boiling over high heat. Cook 2 minutes to thicken, stirring. Stir in lemon juice and 1 tablespoon butter. Cool. Stir in remaining berries.
3. Spread custard in pie shell; top with berry mixture. Refrigerate at least 3 hours to set.