In Season: Blueberry Lemon Pudding Pie
Blueberry Lemon Pudding Pie
- 2 large (100 g) eggs
- ¼ cup (35 g) cornstarch
- ½ cup (80 g) granulated sugar
- ¾ cup (175 ml) 35% whipping cream
- ½ cup (120 ml) whole milk
- ½ cup (115 g) salted butter, softened
- ¼ cup (60 ml) lemon juice
- 4 cups (600 g) B.C. blueberries, fresh or frozen – divided
- 1¾ cups (240 g) graham cookies crumbs
- ¼ tsp (pinch) cinnamon
- ⅔ cup (150 g) salted butter, melted
- For the filling, whisk the eggs in a medium bowl and set aside.
- In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
- Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
- Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
- Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
- For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
- Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
- Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.