Delicious Creamy Blueberry Custard Pie – Best Summer Dessert Recipe!

Introduction

Indulge in the luscious flavors of Creamy Blueberry Custard Pie! This delightful dessert features a smooth, velvety custard filling bursting with fresh blueberries, all nestled in a buttery, flaky pie crust. The sweet and tangy blueberries perfectly complement the rich custard, creating a harmonious blend of flavors and textures that will leave your taste buds dancing. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply satisfying your sweet tooth, this pie is sure to impress. Let’s explore how to create this stunning dessert that’s as beautiful as it is delicious!

Why You’ll Love This Recipe

• Decadent Flavor: The combination of creamy custard and fresh blueberries makes for a delightful dessert experience.
• Easy to Make: With simple ingredients and straightforward steps, this pie is accessible for bakers of all levels.
• Versatile: Perfect for any occasion—serve it at parties, family gatherings, or as a sweet treat after dinner.
• Make Ahead: This pie can be made in advance, making it a convenient dessert option.
• Fresh and Fruity: The use of fresh blueberries adds a burst of flavor and a beautiful pop of color.

Ingredients List

For the Pie Crust:

• ✔️ 🔹 1 pre-made 9-inch pie crust (or homemade if preferred)

For the Custard Filling:

• ✔️ 🔹 2 cups fresh blueberries (you can use frozen if fresh is unavailable)
• ✔️ 🔹 3 large eggs
• ✔️ 🔹 1 cup (240ml) heavy cream
• ✔️ 🔹 1 cup (200g) granulated sugar
• ✔️ 🔹 1 teaspoon vanilla extract
• ✔️ 🔹 1/4 cup (30g) cornstarch
• ✔️ 🔹 1/4 teaspoon salt
• ✔️ 🔹 1 tablespoon lemon juice (optional, for added brightness)

Note: For precise measurements, please refer to the recipe card on cookingforhome.com.

Step-by-Step Directions

1. Preheat the Oven

• Set Temperature: Preheat your oven to 350°F (175°C).

2. Prepare the Pie Crust

• Fit into Pan: If using a pre-made pie crust, fit it into a 9-inch pie pan. If making your own, roll out the dough and place it in the pan, trimming any excess.
• Blind Bake: To prevent a soggy bottom, blind bake the crust by placing a sheet of parchment paper over the crust and filling it with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Allow to cool.

3. Make the Custard Filling

• Whisk Eggs: In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until well combined.
• Add Cream and Vanilla: Slowly whisk in the heavy cream and vanilla extract until smooth.
• Incorporate Cornstarch: Sift in the cornstarch and whisk until fully incorporated. If using, stir in the lemon juice for added brightness.

4. Add Blueberries

• Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the custard mixture.

5. Bake the Pie

• Pour Filling: Pour the blueberry custard filling into the prepared pie crust.
• Bake: Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.

6. Cool and Serve

• Cool Down: Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.
• Serve Chilled: Slice the pie and serve chilled, optionally garnished with whipped cream or additional blueberries.

Pro Tip: For an elegant touch, dust with powdered sugar before serving!

Variations & Substitutions

• Different Berries: Substitute blueberries with raspberries, blackberries, or strawberries for a mixed berry custard pie.
• Gluten-Free Option: Use a gluten-free pie crust to make this dessert suitable for gluten-sensitive guests.
• Dairy-Free Version: Substitute heavy cream with coconut cream and use a dairy-free pie crust for a dairy-free option.

Storage Instructions

• Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the pie, but it’s best enjoyed fresh. If freezing, wrap it tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use frozen blueberries?
Yes, frozen blueberries can be used, but do not thaw them before adding to the custard to prevent excess moisture.

How do I know when the custard is set?
The custard should be firm to the touch and a knife inserted into the center should come out clean. It will continue to set as it cools.

Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator until ready to serve.

Conclusion

This Creamy Blueberry Custard Pie is a delightful dessert that beautifully showcases the flavors of fresh blueberries in a smooth, creamy custard. It’s perfect for any occasion and is sure to impress your guests. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your baking adventure! 🥧💙

Creamy Blueberry Custard Pie

Pin Recipe

This Creamy Blueberry Custard Pie is a luscious dessert that combines sweet blueberries with a rich custard filling—perfect for summer gatherings! 🥧💙✨

Ingredients

Scale 1x2x3x

• 1 pre-made pie crust (9-inch)
• 2 cups fresh blueberries (or frozen, thawed)
• 3 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Optional: whipped cream for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.
2. Prepare Blueberries: Spread the fresh blueberries evenly over the bottom of the pie crust.
3. Make Custard Mixture: In a mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, cornstarch, and salt until smooth and well combined.
4. Combine: Pour the custard mixture over the blueberries in the pie crust, ensuring the blueberries are evenly distributed.
5. Bake: Bake in the preheated oven for 45-50 minutes, or until the custard is set and slightly golden. The center may still jiggle a bit, but it will firm up as it cools.
6. Cool: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours before serving.
7. Serve: Slice and serve chilled, topped with whipped cream if desired. Enjoy your Creamy Blueberry Custard Pie! 🍽️❤️

• Author: Sara