Blueberry Cream Pie

1. 1

   In a 2-quart saucepan, cook milk, egg yolks, 1/4 cup sugar and 2 Tbsp.

2. 2

   cornstarch over medium heat, stirring constantly, until mixture boils and thickens.

3. 3

   Stir in vanilla and 1 Tbsp.

4. 4

   of the butter.

5. 5

   Transfer custard to a shallow dish, press plastic wrap onto the surface and refrigerate 2 hours.

6. 6

   Meanwhile, in a 3-quart saucepan, mix 1 cup blueberries with remaining 2/3 cup sugar, 3 Tbsp.

7. 7

   cornstarch and the water.

8. 8

   Bring to a boil over high heat and cook 2 minutes to thicken, stirring often.

9. 9

   Stir in lemon juice and remaining 1 Tbsp.

10. 10

    butter; remove from heat and let cool.

11. 11

    Gently stir in remaining 3 cups berries.

12. 12

    Spread cold custard into the bottom of the graham-cracker crust.

13. 13

    Top with berry mixture and refrigerate until set, at least 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.