Blueberry Cream Pie

MelandBoysKitchen

Did you know that this Thursday, March 14th, is “Pi” day?  I have a friend who celebrates 3.14 every year with a “Pi” party!  She invites all her friends to come over with their favorite pies, and they all dig in together!  Doesn’t that sound so fun and delicious?!

This year we celebrated a little early with this Blueberry Cream pie, since I will be in Utah on 3.14.  It is my oldest son Connor’s spring break at Utah State University. He recently got engaged, so we are headed out to spend time with them and make some wedding plans!  I am so excited to have another girl in my family! She is a beautiful person inside and out and don’t they make a cute couple?!

Since I knew I would be gone on 3.14 this year, I made this Blueberry Cream pie last weekend!  My boys didn’t mind an early ‘pi’ celebration one bit! They are always on board with any reason I come up with to celebrate, especially when it includes yummy desserts!

This blueberry cream pie was surprisingly easy to make and tasted fantastic.  The coconut in the crust was a fun addition.  This is the first time I made it, but next time I think I will try to toast the coconut first because I  love toasted coconut!  If you are not a coconut fun, you could of course just leave it out, but you would be missing out, in my humble opinion:)

For a “pi” day recipe round up go here

Hope you have a happy (and tasty) ‘Pi’ Day this year!

xoxoxo

c

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Ingredients

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Coconut Graham Cracker Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 1/2 cup shredded sweetened coconut
• 1/3 cup white sugar
• 6 tablespoons butter, melted

Filling:

Custard:

• 1 1/4 cups whole milk
• 2 large egg yolks, beaten
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Blueberries:

• 4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
• 1 cup water
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon butter

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Instructions

1. Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
2. For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
3. In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring (be careful not to cook to long!) . Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
4. Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
5. Slice and enjoy!!

Recipe Source: slightly adapted from Country Living