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1
Make the pudding: Put the eggs yolks in a medium bowl.
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2
Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom.
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3
Once it begins to simmer, whisk until the mixture is just thicker than heavy cream, 3 to 4 minutes.
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4
Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks and whisk to combine.
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5
Pour this milk-egg mixture back into the milk mixture in the saucepan.
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6
Return the saucepan to medium heat, and whisk until the mixture is very thick, 3 to 4 minutes.
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7
(When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.)
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8
Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool.
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9
Set the bowl in some ice water, and whisk frequently to help the pudding cool faster.
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10
Build the pie: Spread 1/2 the cooled pudding into an even layer over the pie crust.
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11
Scatter the blueberries over the pudding, then the cookies.
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12
Finish with an even layer of the remaining pudding.
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13
Refrigerate for 1 hour.
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14
Stir the jam with a splash of water in a small bowl to loosen and smooth out.
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15
Spread the mixture over the pudding and refrigerate again until the pudding is completely set, about 2 hours.
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16
Slice and serve.
