Weekends are the time I get to put my apron on and have fun in the kitchen! Pies are always a hit at my house and today I’m sharing one of my favorite recipes… Blueberry Custard Pie with Pecan Crumb Topping! 😍 Extremely quick and supremely delicious. Give it a try!!🥧

Yields 1 deep dish pie

Ingredients:

• 1 deep dish pie shell(home-made is the best!)
• 2 1/2-3 cups fresh blueberries(the more the merrier! ;)
• 1 1/2 TBS flour
• 1 1/2 cup white sugar
• 1 1/2 cup evaporated milk
• 5 eggs (lightly beaten)
• 1 TBS vanilla extract
• 1/2 tsp salt
• dash cinnamon & nutmeg

For the Crumb

• 1 cup brown sugar
• 2/3 cup flour
• 1 stick butter(softened)
• 1 cup finely chopped pecans
• dash salt

Directions:

1. Preheat oven to 425 degrees. Place blueberries in pie crust; set aside!
2. In a medium bowl, mix flour, sugar, salt, cinnamon, and nutmeg; gradually add evaporated milk, stirring until smooth.
3. Whisk in eggs and vanilla until blended; pour mixture over blueberries(may not use all the custard filling depending on the size of your pie plate. Fill to about 1/2 inch from the top of your crust!)
4. Place pie on a baking sheet(very important as pie may spill over) and bake 15 minutes!
5. Meanwhile, prepare the crumb topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles coarse sand. Fold in the chopped pecans.
6. Remove pie from oven and cover with crumb topping. Return to oven and reduce heat to 350 degrees.
7. Bake 35 minutes longer or until crust & crumb topping is lightly golden and pie is set.
8. Cool completely then enjoy!

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalms 34:8