Blueberry Custard Pie
Actress Betsy Brandt is baking a delicious seasonal pie with a homemade crust.

Ingredients for Crust

  • 12 sheets of Graham Crackers
  • 6 tablespoons of melted butter
  • 2 tablespoons of sugar

Ingredients for Cheese Custard

  • 8 oz of cream cheese, room temperature
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of sour cream
  • 2 eggs

Ingredients for Toppings

  • 2 cups of blueberries
  • 1/4 cup of water
  • 1/3 cup of sugar
  • 1 tablespoon of cornstarch mixed with 1 tablespoons of water

Blueberry Custard Pie - Home & Family


1. Preheat oven to 325 degrees ( 165º C).
2. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. Pat the crumb mixture into the bottom and sides of a 9-inch pie pan and bake for 10 minutes. Let cool completely before adding custard.
3. Custard: In a bowl, combine the cream cheese, sugar, and vanilla and mix until smooth. Add in the sour cream mixing well, be sure not to over mix. Add the eggs one at a time beating well in between. Pour into the cooled pie shell and bake until just set, 20-30 minutes. Remove from oven and let cool.
4. Topping: Combine the berries, water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. Remove from heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from heat and let cool until just slightly warm.
5. Spoon the berries over the custard. Chill for at least one hour before serving.

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