Blueberry Cream Pie

Ingredients

  • teaspoon(s)
  • vanilla extract
  • 9-inch graham-cracker crust

1. In a 2-quart saucepan, cook milk, egg yolks, 1/4 cup sugar and 2 Tbsp. cornstarch over medium heat, stirring constantly, until mixture boils and thickens. Stir in vanilla and 1 Tbsp. of the butter. Transfer custard to a shallow dish, press plastic wrap onto the surface and refrigerate 2 hours....

View full recipe at SpringPad

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