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Blueberry Custard Pie | The Girl Who Ate Everything. A creamy blueberry custard topped with a sweet streusel.

Blueberry Custard Pie

Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 slices

Ingredients

  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh blueberries
  • 1 9-inch unbaked pie crust

Streusel Topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  3. Bake in the preheated oven for 25 minutes.
  4. While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
  5. Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
  6. Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Recipe Notes

Source: Pie filling from Allrecipes . Streusel from myself.