Blueberry Custard Pie

This delicious blueberry custard pie is an easy no-bake dessert.

It features a buttery graham cracker base, a creamy vanilla custard, and a vibrant blueberry topping.

Add the graham crackers and sugar to a food processor and blend into fine crumbs. Blend in the melted butter to create a thick and crumbly mixture.

Press the mixture into a 9-inch pie pan. Use the back of a spoon to smooth it out for a clean look. Place the crust in the refrigerator for at least 30 minutes.

Heat the milk and cream together in a medium saucepan until steaming. Whisk the eggs, cornstarch, vanilla, sugar, and salt in a large bowl.

Drizzle the hot milk into the bowl of egg mixture slowly while whisking. Once all combined, pour it back into the saucepan.

Place it over medium heat. Whisk it continuously as the mixture comes to a boil and thickens.

Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time.

Take it off the heat and whisk through the cold butter. Carefully pour the custard into the graham cracker base.

In a medium saucepan, combine 2 tablespoons of cold water with the cornstarch. Mix it into a slurry.

Add the blueberries, sugar, lemon juice, zest, vanilla, and salt.

Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.

Let it boil for around 2 minutes, stirring continuously, before taking it off the heat.

Let it cool for 10 minutes, then scoop it onto the custard.

Place the pie back in the refrigerator and chill for at least 5 hours or overnight.

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