Recipe by Michelle S.
I got this recipe from a coworker who knows I enjoy both blueberries and custard. I haven't made this myself yet, but I soon will!
Top Review by Barb in PA #2
The day before Thanksgiving, my son came home from the Farmer's Market with three boxes of red raspberries that were beginning to grow fuzz, so I had to use them immediately. I used them in this recipe instead of the blueberries. I thought I died and went to heaven (and so did everyone else)! With blueberries it's great, but with raspberries it's way over the top. Ten stars, at least!
- 2 cups blueberries
- 1 baked 9 inch pie shell, well chilled
- 1 tablespoon flour
- 1 cup sugar
- 1 cup evaporated milk
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 425 degrees.
- Place blueberries in pie crust; set aside.
- In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
- Whisk in eggs and vanilla until blended; pour mixture over blueberries.
- If desired, sprinkle with a dash each of cinnamon and nutmeg.
- Bake 15 minutes; reduce heat to 350 degrees.
- Bake 35 minutes longer.
- Cool completely before slicing.