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Blueberry: Blueberry Jam & Custard Pie

Source of Recipe

Emeril Lagasse


List of Ingredients

1 cup sugar
10 egg yolks
1 pinch salt
1 pinch cinnamon
2 cups whole milk
1 teaspoon vanilla
1 cup blueberry jam, slightly warm
1 blind baked 10" pie crust shell
2 cups sweetened whipped cream


Recipe

Preheat the oven to 350ºF. In a large mixing bowl, combine the sugar and pinch of cinnamon. Whisk in the egg yolks, 1 at a time. Season with a pinch of salt. Stir in the milk and vanilla. Spread the jam evenly over the bottom of the pie shell. Pour the milk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 30 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint. Yield: 8 servings