Blueberry-Cream Cheese Custard Pie
For the Crust
2 cups (7 oz/220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 tablespoons sugar
Pinch of salt
1⁄2 cup (4 oz/125 g) unsalted butter, melted and cooled
For the Filling
1⁄2 lb (250 g) full-fat cream cheese, at room temperature
1⁄2 cup (4 oz/125 g) sugar
1 teaspoon vanilla extract
2 large eggs
1⁄2 lb (250 g) fresh blueberries (about 2 cups)
11⁄2 tablespoons cornstarch mixed with
2 tablespoons water
*Makes 8 servings,
1 Preheat the oven to 325°F (165°C). Have ready a 9-inch (23-cm) pie pan.
2 To make the crust, in a bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and stir until blended. Pat the crumb mixture evenly into the pan and up the sides. Bake until slightly firm, about 8 minutes. Let cool completely
on a wire rack, about 30 minutes.
3 To make the filling, using an electric mixer, beat together the cream cheese, 1 ⁄4 cup (3 oz/90 g) of the sugar, and the vanilla on medium speed until thoroughly blended and smooth, 3–5 minutes. Add the eggs 1 at a time and beat until well blended. Pour the filling into the crust and spread evenly.
4 Bake until the custard is just set, 25–30 minutes. Let cool on a wire rack for about 1 hour.
5 Meanwhile, in a saucepan, combine the blueberries, 1⁄2 cup (4 fl oz/125 ml) water, and the remaining 1 ⁄4 cup (3 oz/90 g) sugar. Place over medium high heat and bring to a boil. Reduce
the heat to medium-low, cover, and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes. Remove from the heat and add the cornstarch mixture. Return to medium high
heat, bring to a boil, and cook, stirring constantly, until thickened, about1 minute. Remove from the heat and let cool until lukewarm, about 30 minutes.
6 Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.