Blueberry–Cream Cheese Custard Pie | Williams-Sonoma Taste
For the crust:
2 cups (7 oz./220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 Tbs. 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 tsp. vanilla extract
1/2 lb. (250 g) fresh blueberries (about 2 cups)
1 1/2 Tbs. cornstarch mixed with 2 Tbs. water
Preheat an oven to 325°F (165°C).
Have ready a 9-inch (23-cm) pie pan.
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.
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 to 5 minutes.
Add the eggs 1 at a time and beat until well blended.
Pour the filling into the crust and spread evenly.
Bake until the custard is just set, 25 to 30 minutes.
Let cool on a wire rack for about 1 hour.
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, about 1 minute.
Remove from the heat and let cool until lukewarm, about 30 minutes.
Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.
- - The Best Blueberry Pie Recipe | Serious Eats