Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Butter, melted: 6 tablespoons (85g)
- Lemon zest: 1 tablespoon (5g)
- Fresh blueberries: 2 cups (300g)
- Sugar: 1 cup (200g)
- Cornstarch: 3 tablespoons (25g)
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Milk: 3 cups (750ml)
- Heavy cream: 1 cup (250ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and lemon zest. Press into the bottom of a 9-inch (23cm) pie plate. Bake for 10-12 minutes, or until golden brown.
- In a large bowl, combine the blueberries, sugar, cornstarch, and salt.
- In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Pour the custard mixture over the blueberry filling.
- Bake for 45-50 minutes, or until the custard is set and the top is golden brown.
- Let cool completely before serving.
Nutritional Information:
Per slice (1/8 of the pie):
* Calories: 350
* Fat: 15g
* Saturated Fat: 8g
* Cholesterol: 100mg
* Sodium: 180mg
* Carbohydrates: 45g
* Protein: 10g
Dish Characteristics:
- Creamy custard with a hint of lemon
- Sweet and juicy blueberries
- Flaky graham cracker crust
- Perfect for dessert or a special occasion
User Comments:
- "This pie was absolutely delicious! The lemon and blueberries were a great combination, and the custard was so rich and creamy."
- "I'm not usually a fan of blueberry pies, but this one was amazing. The custard was perfect, and the crust was so flaky."
- "This was the perfect dessert for our family gathering. Everyone loved it!"
Special Precautions and Tips:
- Use ripe blueberries for the best flavor.
- Don't overbake the pie, or the custard will become rubbery.
- Let the pie cool completely before serving, so the custard has time to set.
- Serve with whipped cream or vanilla ice cream for an extra treat.
