Blueberry Jam And Custard Pie Recipe

• 1 c. granulated sugar
• 1 pch cinnamon
• 10 x egg yolks
• 1 pch salt
• 2 c. whole lowfat milk
• 1 tsp pure vanilla extract
• 1 c. blueberry jam slightly hot
• 1 x blind-baked 10" basic pie crust shell
• 2 c. sweetened whipped cream
• 8 x fresh mint sprigs

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the sugar and healthy pinch of cinnamon.
3. Whisk in the egg yolks, 1 at a time.
4. Season with a healthy pinch of salt.
5. Stir in the lowfat milk and vanilla.
6. Spread the jam proportionately over the bottom of the pie shell.
7. Pour the lowfat milk mix into the pie shell and bake till the top is lightly browned and the center sets, about 30 min.
8. Remove from the oven and cold to room temperature.
9. Slice the pie into individual servings.
10. Garnish with the whipped cream and mint.
11. This recipe yields 8 servings.

sugar, cinnamon, egg yolks, salt, milk, vanilla, blueberry jam slightly hot, basic pie crust, cream, mint sprigs

Taken from cookeatshare.com/recipes/blueberry-jam-and-custard-pie-88033 (may not work)