Emile Henry Recipes

Coast to Coast Custard Pie  recipe

Temperature: 425° F

Ingredients

Topping & Middle Filling
  • 1 package Cream Cheese
  • 1 cup Fresh Maine Blueberries
  • 1 cup Heavy Cream (very cold)
  • 1/2 cup Powdered Sugar
Crust
  • 1 Cup Flour
  • 1/3 Cup Butter Flavored Crisco
  • 2 Tbls Unsalted Butter
  • 6-7 Tbls Ice water
Custard
  • 6  Large farm fresh egg yolks
  • 1 1/2 Cups Sugar
  • 6 Tbls Cornstarch
  • 1 1/2 Cups Cold Water
  • 3/4 Cup Whole Milk
  • 2 Tbls Unsalted Butter
  • 3 Teaspoons Meyer California Lemon Zest
  • 3/4 Cup Fresh Meyer California Lemon Juice

Instructions

Topping & Middle Filling:
Whip Cream to soft peaks and set into refridgerator.
Mix sugar with cream cheese.
Fold in Maine blueberries and chilled whipped cream. Place back into refridgerator.
Crust:
Blend together flour, butter, shortening and salt in a chilled bowl with finger tips. When mixture looks like small peas poor in 4-5 tablespoons ice water and evenly mix. Ball up dough and place in refridgerator for 20 minutes. When ready roll out dough and place in Emily Henry pie plate. Crimp edge and pricj shell with fork. Blind bake for 20-22 minutes at 375 F. Cool Crust after cooked.
Custard:
Whisk egg yolks in small bowl. Whisk sugar, cornstarch, and salt in heavy saucepan. Gradually poor in water and milk. Bring to a boil, mixture will be thick. Whisk several spoonfuls of hot mixture into eggs and then more egg mixture into saucepan. Cook for another 3 minutes. Remove from heat and mix in butter, zest and juice. Let custard cool.
Assemble Pie:
Poor 1/2 cooled custard into pie shell. Spoon in 1/2 Maine Blurberry mixture onto Calf. lemon custard. Poor in last half of custard and top with remaining Blueberries mixture and decorate with more berries and zest. Serves 6 large thick slices.

Submitted By: T. Largay - Brewer, ME
Coast to Coast Custard Pie