BLUEBERRY CREAM PIE WITH CEREAL CRUST

By By Chef Holly Chute, Ga Ag

Southern Coastal Region

 

 

 

 

 

 

 

 

INGREDIENTS

Crust

    6 Cups Oatmeal Crisp cereal (or your favorite cereal)
    ½ Cup butter, melted

Filling

    2 cups blueberries
    2 cups whole milk
    6 egg yolks
    2/3 cup sugar
    ¼ cup flour
    2 tsps vanilla extract

DIRECTIONS

  1. Pulse cereal in a food processor until you have coarse crumbs.
  2. Add melted butter to food processor and pulse several times until mixture begins to gather together.
  3. Press crumb mixture into 9 inch pie plate covering bottom and sides of pie plate.
  4. You can use a second pie plate to press mixture into place firmly. Refrigerate while preparing filling.
  5. Whisk together egg yolks, sugar and flour in a medium bowl until light and lemon colored.
  6. Heat milk in a saucepan over medium heat until mixture forms bubbles and does not quite come to a boil.
  7. Gradually whisk hot milk into egg yolk mixture, stirring constantly to prevent curdling.
  8. Pour mixture back into pot and bring slowly up to boil.
  9. Remove from heat, add vanilla.
  10. Place blueberries in bottom of crust then pour custard over top.
  11. Refrigerate for several hours or overnight.
  12. You can garnish with whipped cream if desired.

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