True Blue Custard Crunch Pie Tasty Recipes

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True Blue Custard Crunch Pie

"This is scrumptious warm or even higher after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so easy to prepare."

Ingredients :

• eight oz bitter cream
• three/4 cup sugar
• 1 egg
• 2 tablespoons flour
• 2 teaspoons vanilla extract
• 1/four teaspoon salt
• 2 half of cups clean blueberries
• 1 (nine inch) unbaked pie crust
• Topping:
• 3 tablespoons all-reason flour
• 2 tablespoons white sugar
• three tablespoons chilled butter, cut into small portions
• 4 tablespoons chopped pecans

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

• Preheat oven to four hundred degrees F (200 stages C).
• Beat collectively sour cream, three/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl till smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
• Bake within the preheated oven for 25 mins.
• While the filling is baking, prepare the streusel crunch topping: In a medium bowl integrate 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture till crumbly. Fold in the chopped pecans. After the filling has baked 25 mins, sprinkle the streusel crunch topping over the pinnacle of the pie.
• Bake until the topping is golden brown, about 15 extra mins.

Notes :

• Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it frivolously, and make easy-up simpler.

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