True Blue Custard Crunch Pie

105 Reviews 30 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Baker Beth
Recipe by  Baker Beth

“This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  3. Bake in the preheated oven for 25 minutes.
  4. While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  5. Bake until the topping is golden brown, about 15 additional minutes.

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Reviews (105)

Rate This Recipe
SunnyByrd
28

SunnyByrd

Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 minutes longer baking time. This sets and slices beautifully when chilled (I didn't serve any until I chilled it, so I'm not sure how it does warm). Thanks for the recipe!

naples34102
23

naples34102

This was big on flavor but short on looks in my view, particularly the topping. Hubs really enjoyed it, however, describing it as full of blueberry flavor and pleasantly sweet, and in my book that's what counts.

Annabelle
22

Annabelle

This was incredibly simple to make and very delicious. The center wasn't set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before adding the topping. Also, one of my dinner guests is allergic to tree nuts, so I substituted brown sugar for the pecans, and it was still very flavorful and crunchy.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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