Blueberry Lemon Pudding Pie
On July 1, Canada will celebrate the 150th anniversary of our country’s confederation with fireworks, parties, picnics and barbecues. As Canada’s most exported fruit, blueberries make the perfect addition to the table, whether in desserts, the punch bowl or even on the grill! And by adding British Columbia-grown blueberries to the menu, we support our local farmers as well – how Canadian is that!
Blueberry Lemon Pudding Pie
Ingredients
Filling
- 2 large (100 g) eggs
- ¼ cup (35 g) cornstarch
- ½ cup (80 g) granulated sugar
- ¾ cup (175 ml) 35% whipping cream
- ½ cup (120 ml) whole milk
- ½ cup (115 g) salted butter, softened
- ¼ cup (60 ml) lemon juice
- 4 cups (600 g) B.C. blueberries, fresh or frozen – divided
Crust
- 1¾ cups (240 g) graham cookies crumbs
- ¼ tsp (pinch) cinnamon
- ⅔ cup (150 g) salted butter, melted
Directions
- For the filling, whisk the eggs in a medium bowl and set aside.
- In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
- Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
- Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
- Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
- For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
- Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
- Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.
About the British Columbia Blueberry Council: The British Columbia Blueberry Council represents over 700 blueberry growers, located in some of Canada’s most rich and fertile farmland. Plantings of premium quality highbush blueberries top 11,300 hectares in British Columbia and produce upwards of 77 million kilograms of blueberries annually. With more than $1 billion in sales in the past five years, Canada is the third largest national producer of sweet and juicy highbush blueberries in the world. Available fresh from July through September, BC blueberries are also frozen, dried, juiced, puréed and powdered, available for year round-distribution throughout Canada and around the world.
