Recipe by pamela t.
The title explains it all--the mixture of cooked and uncooked berries cause a taste sensation in your mouth--the textures of the uncooked berries popping as you bite into them releases sheer pleasure. This pie has a custard layer and a fruit layer--it is decadent! This is my most requested recipe. Be sure and use WHOLE milk. It makes a difference. Also be sure and follow steps--NOTE: butter, cornstarch, berries, and sugar are added in increments--follow directions. prep and cooking time is mostly refrigeration time. Start this pie in the morning and chill it all day--ready for dinner.
Top Review by JFitz
I have made this a few times and everyone loved it! I did not use whole milk which I will definitely try next time because I can't imagine it could get much better. I also used Splenda because my father is diabetic. Thanks for a great recipe!
- 1 1⁄4 cups whole milk
- 2 egg yolks, beaten
- 1⁄4 cup sugar
- 2⁄3 cup sugar
- 5 tablespoons cornstarch
- 1⁄2 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 4 cups fresh blueberries
- 1 cup water
- 1 (9 inch) deep dish pie shells
Directions See How It's Made
- Bake and cool deep dish pie shell following directions on the package; set aside.
- In 2 quart saucepan, mix milk, egg yolks, 1/4 C sugar, and 2 T cornstarch.
- Cook over medium heat until the mixture boils and thickens, stir constantly.
- Stir in vanilla and 1 T butter.
- Transfer this custard mixture to shallow glass dish (not in pie shell).
- Cover in plastic and place in refrigerator for 2 hours.
- In 3 quart saucepan, stir 1 C berries with 2/3 C sugar, 3 T cornstarch and 1 C water.
- Heat to boiling over high heat.
- Cook 2 minutes until thickened, stirring constantly.
- Stir in lemon juice and 1 T butter.
- Stir in remaining berries.
- Spread chilled custard mixture into prepared pie shell.
- Top with berry mixture.
- Allow 3 hours in refrigerator for pie to "set" before serving.
- Make copies of this recipe--they're all going to want it!