Blueberry Jam and Custard Pie Recipe

Name: Blueberry Jam and Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 blind-baked 10-inch basic pie crust shell; 1/2 cup blueberry jam; 1 tablespoon cornstarch; 1 tablespoon water; 2 cups whole milk; 10 egg yolks; 1/2 cup granulated sugar; Pinch salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon ground cinnamon; Pinch salt; 2 cups sweetened whipped cream; 8 sprigs fresh mint

Servings: persons

1 blind-baked 10-inch basic pie crust shell
1/2 cup blueberry jam
1 tablespoon cornstarch
1 tablespoon water
2 cups whole milk
10 egg yolks
1/2 cup granulated sugar
Pinch salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch salt
2 cups sweetened whipped cream
8 sprigs fresh mint

1
Preheat the oven to 350 degrees F.
2
In a small saucepan, gently warm the jam over medium-low heat.
3
In a small bowl, mix the cornstarch and water and stir to dissolve.
4
Add to the warm jam and cook, stirring, for 2 minutes.
5
Remove from the heat and spread evenly over the prepared crust.
6
Set aside.
7
In a clean saucepan, scald the milk over medium heat.
8
Remove from the heat.
9
In a large bowl, beat the egg yolks and sugar until frothy and pale yellow, about 3 minutes.
10
Whisking constantly, slowly add the hot milk.
11
Add the vanilla, cinnamon, and salt and whisk to combine.
12
Strain through a fine mesh strainer into the pie crust.
13
Bake until the custard is set and the top is golden brown, about 30 minutes.
14
Remove from the oven and cool to room temperature on a wire rack.
15
Slice and serve each piece with a dollop of sweetened cream and garnish with a mint sprig.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 blind-baked 10-inch basic pie crust shell, 1/2 cup blueberry jam, 1 tablespoon cornstarch, 1 tablespoon water, and more.

Yes, Blueberry Jam and Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Jam and Custard Pie

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