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Blueberry Custard Pie
2 cups blueberries
1 (9-inch) baked pie crust, well chilled
1 tablespoon all-purpose flour
1 cup granulated sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 425 degrees F.
Place blueberries into pie crust. Set aside.
In a medium bowl, mix flour with sugar.
Gradually add evaporated milk, stirring until smooth.
Whisk in eggs and vanilla extract until blended.
Pour mixture over blueberries.
If desired, sprinkle with a dash each of cinnamon and nutmeg.
Bake for 15 minutes.
Reduce heat to 350 degrees F. Bake for 35 minutes longer.
Cool completely before slicing.
Yields 6 servings
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