Description
A rich and creamy homemade blueberry custard pie with a buttery graham cracker crust, silky vanilla custard filling, and a juicy blueberry topping. Perfect for summer parties, holidays, or anytime you crave a refreshing dessert.
Ingredients
Graham Cracker Base:
165g (about 10 ½ sheets) graham crackers
2 tablespoons powdered sugar
85g (6 tablespoons) unsalted butter, melted
Vanilla Custard:
360g (1 ½ cups) whole milk
120g (½ cup) heavy cream (or use more whole milk)
100g (½ cup) granulated sugar
5 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons cold butter
Blueberry Filling:
450g (1lb) fresh or frozen blueberries
50g (¼ cup) granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons cold water
Instructions
1. Add graham crackers and powdered sugar to a food processor. Blend until fine crumbs.
2. Mix in the melted butter to create a crumbly mixture.
3. Press into a 9-inch pie pan. Smooth the surface with the back of a spoon.
4. Chill in the refrigerator for at least 30 minutes.
5. Heat milk and cream in a saucepan until steaming.
6. In a separate bowl, whisk sugar, cornstarch, salt, eggs, and vanilla.
7. Temper eggs by slowly whisking in the hot milk mixture.
8. Pour everything back into the saucepan and cook until thick, whisking constantly.
9. Boil for 2 minutes, then remove from heat and whisk in cold butter.
10. Pour custard into chilled crust and refrigerate.
11. Mix cornstarch and cold water in a saucepan to form a slurry.
12. Add blueberries, sugar, lemon juice, zest, vanilla, and salt. Cook until thick and glossy.
13. Let filling cool for 10 minutes, then spread over chilled custard layer.
14. Chill the fully assembled pie for at least 5 hours or overnight before serving.
Notes
You can substitute graham crackers with digestive biscuits or vanilla wafers.
For a lighter version, use low-fat milk instead of heavy cream.
Use fresh or frozen blueberries without thawing beforehand.
Chill overnight for the cleanest slices and best flavor.
Avoid freezing the pie, as the custard and fruit topping may separate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: American