Creamy Blueberry Custard Pie

"Creamy Blueberry Custard Pie" is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.

by: A. Hilton

Ingredients

1 pie crust

3 cups blueberries

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup white sugar
1⁄2 cup flour
1⁄4 cup cold butter

Directions

Preheat oven to 350̊

Place pie crust in pie plate, and arrange blueberries into crust.

Combine all custard ingredients together.

Pour custard mix over blueberries.

Combine sugar and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.

Italian Hungry Man's Quiche

"Italian Hungry Man's Quiche"recipe is fast, simple, delicious and outstanding! Perfect for brunch, a light dinner or the holidays. 

Ingredients

1 cup heavy cream
5 eggs; beaten until blended
2 cups grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup cubed ham; 1/4-inch cubes
3 garlic cloves; minced
1 teaspoon fresh parsley; chopped

Directions

Preheat oven to 325 degrees F. 

Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.

Bake crust for 15 minutes, then remove from oven.

Increase oven temperature to 375 F. degrees. 

Layer ricotta cheese, ham, and mozzarella cheese into crust. 

Beat eggs, garlic, parsley and cream together and pour into crust.

Bake 30 minutes at 375 F. degrees.

Lower heat to 350 F. degrees and bake for additional 10 minutes.