Yields1 Serving
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

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
  cup sugar
 ¼ cup flour
 2 tsp 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 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.

Ingredients

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
  cup sugar
 ¼ cup flour
 2 tsp vanilla extract

Directions

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 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.

BLUEBERRY CREAM PIE WITH CEREAL CRUST