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Blueberry Custard Pie


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  • Crust
  • 1 1/3 cups vanilla wafer crumbs
  • 2 Tablespoons sugar substitute, Splenda
  • 5 Tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • Filling
  • 1/4 cup sugar
  • 3 Tablespoons flour
  • pinch salt
  • 1 cup fat free half-and-half
  • 3 egg yolks, beaten
  • 3 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 Tablespoon confectioner's sugar
  • Topping
  • 5 cups Blueberries, fresh
  • 2/3 cup sugar


Servings 8


Step 1

1. Combine first 4 ingredients.

2. Press into bottom and up sides of an ungreased pie plate.

3. Bake @375 for 8-10 minutes.

4. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes longer.

5. Gradually whisk one cup of hot filling into 3 egg yolks. Return all to pan, bring to a gentle boil, cook 2 minutes, stirring contantly.

6. Remove from heat, stir in butter and vanilla until butter is melted. Cool for 5 mnutes, stirring occasionally. Pour into crust and sprinkle with confectioner's sugar. Chill for 30 minutes.

7. Meanwhile, chop strawberries and put them into a saucepan. Bring to almost a boil, boil for 2 minutes. Add sugar and cornstarch and cook until thickened. Cool 15 minutes. Put on top of custard and chill for 3 more hours.


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