Ingredients
- 1 pint fresh blueberries, with stems removed
- 2 tablespoon kirsch
- 3 tablespoon butter
- 1/4 teaspoon finely grated lemon rind
- 2 teaspoon egg yolks
- 2 teaspoon whole eggs
- 1/2 cup evaporated cane juice or sugar
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
Preparation
Baking Directions:
Wash the blueberries and drain well.
Place the cleaned blueberries in a small bowl and add the kirsch.
Mix with a spoon and allow to marinate while preparing the rest of the ingredients.
Preheat oven to 375 degrees F.
Melt the butter in a small saucepan.
Remove from heat and add the lemon rind.
Combine the yolks, whole eggs, and sugar in a deep bowl.
Beat well with an electric mixer on high speed until the mixture whitens, approximately 5 minutes.
Turn mixer down to low; pour in the heavy cream, vanilla, and lemon butter.
Beat for 10 seconds.
Place the blueberries and kirsch in the baked pie shell.
Pour the custard over the berries and bake in the oven for 30 to 35 minutes, until the custard sets and is lightly browned on top.
Let the pie cool before serving.
