Last Friday, for our weekly “Today’s Recipe,” we featured Pastor’s Pie. Today, it’s time to pamper Mrs. Pastor. Here’s a time-honored, old-fashioned recipe that we’ve given a new-fashioned spin. Confession: I ate my piece, make that pieces, for breakfast.
PASTOR’S WIFE’S BLUEBERRY CUSTARD PIE
PREP TIME: 30 MINUTES PLUS 2 HOURS COOLING TIME
COOK TIME: 25 MINUTES
MAKES: 8 SERVINGS
1 package ground graham crackers (about 1¼ cups)
2 T sugar
6 T butter, melted
1½ cups frozen blueberries
¼ cup sugar
1 T lemon juice
½ t ChillOver Powder
2 cups milk
¼ cup sugar
2 egg yolks
¾ t ChillOver Powder
1 t vanilla
1. In a small bowl, combine ground graham crackers, sugar, and melted butter.
2. Press mixture into a 9” pie plate or cake pan, and place in the refrigerator.
3. For the blueberry filling, combine frozen blueberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat.
4. Once mixture is boiling, slowly sprinkle in the ChillOver Powder. Stir to combine and boil for an additional 3 minutes. Remove from heat.
5. For the custard, combine milk and sugar in a medium saucepan. Over medium heat, heat the milk and sugar until steam begins to rise from milk.
6. Once steam is rising from milk, remove 1/4 cup milk and stir in egg yolks, then pour the egg yolk mixture back into the saucepan with the milk.
8. Continuing to heat the milk over medium heat, bring to a slow boil.
9. Once the mixture is boiling, slowly sprinkle in ChillOver Powder, and continue to boil for 3 minutes. Remove from heat and once cool, add vanilla.
10. Once the blueberries and custard have cooled to room temperature, pour the blueberries into the bottom of the pie plate, and then pour the custard over the top of the blueberries.
In a medium bowl, combine 1 package ground graham crackers (about 1¼ cups) and 2 T sugar.
Then add 6 T melted butter.
Stir to combine.
Spoon the mixture into a 9” pie plate or cake pan.
Press the crust into the bottom and up the sides.
Refrigerate while making the filling.
Pour 1½ cups frozen blueberries into a small saucepan.
Add ¼ cup sugar.
Add 1 T lemon juice.
Over medium heat, bring the blueberries to a boil.
Sprinkle in ½ t ChillOver Powder.
Stir to combine, and boil for an additional 3 minutes. Remove blueberries from heat and allow them to cool to room temperature.
For the custard, combine 2 cups milk and ¼ cup sugar in a medium saucepan. Heat over medium heat until steam begins to rise from the milk. Remove ¼ cup of the milk mixture from the pan.
Pour the ¼ cup of milk into 2 egg yolks, and stir to combine.
Pour the egg yolk mixture back into the milk.
Bring the mixture to a boil over medium heat.
Once the mixture is boiling, sprinkle in ¾ t ChillOver Powder.
Stir to combine, and boil for an additional 3 minutes.
Remove pan from heat and add 1 t vanilla.
*Try non-GMO and gluten-free Flavorganics organic vanilla extract.
Allow custard to cool to room temperature.
Take cooled graham cracker crust from refrigerator and pour blueberries into the bottom of the crust.
Pour the custard over the blueberries.
Refrigerate for 2 hours prior to serving.
Serve with whipped cream.