Servings: 8 Prep: 30 mins Cook: 30 mins Total: 6 hrs
I’m really unsure why I’m posting this. It’s a puzzle, stuffed in a riddle, wrapped in bacon and then sent floating adrift on a sea of sugar-free custard.
I really wanted to do a nice blueberry filled custard pie, but I wanted to do it without thickeners. I also didn’t want it to taste like eggs with blueberries. I was 99% certain that this wouldn’t work, but I wanted to try; there are times where you just gotta do things and see.
I did it … and I saw it! Meehhhhhhh …. NEXT!
I think I wanted to post it to show I screw up. This never stops me from trying again, nor does it ever stop me from EATING my screw-ups. Remember my brownie debacle? I turned that into a Bombe Jell-O recipe! It’s that whole lemon to lemonade thing.
Maybe I did it to showcase a secret in the recipe world. If you make a boo-boo and the food doesn’t turn out quite right, change what you call it!
This, of course, is how burned chicken was dubbed “blackened” chicken. People that would’ve complained, suddenly loved it!
Welcome to “Puddle Pie!”
After I sliced it, plated it and got the picture, I took the remaining liquid pastry and tossed it in the freezer, where it froze into a VERY quality ice cream pie! It’s almost like it was planned! I sliced out the remaining frozen wedges, over the days that followed, and really enjoyed every one … frozen blueberries, crumbs and all!
Frozen Puddle Pie makes for … tasty Frozen Puddle Pie!
Blueberry Custard "Puddle Pie"Print Rate
- 1 1/2 cup hazelnut flour
- 1/4 cup fresh whole butter melted
- 1 tbsp honey
- 1 dash salt
Custard 'Puddle' Filling
- 1 1/2 cups cream heavy whipping
- 1/2 cup 'Swerve' or other sugar replacement
- 1 dash salt
- 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 6 large egg yolks
- 1 1/2 cup fresh or frozen blueberries unsweetened
- Pre-heat oven to 325 F.
- Pour your hazelnut meal into a mixing bowl and add your honey (you can skip the honey, but it does help to hold the crust together), melted butter and a dash of salt. Mix the ingredients until the meal is well coated with the honey and butter. Grease a 9-inch pie pan.
- Press the nut mixture into the pie pan. Use the back of a spoon (or a tamper, if you have one) to press the crusts firmly into the base and up the sides of the pan. Really get in there and push it in, firmly.
- Bake the crusts for 12 minutes, or until golden brown (look closely), and aromatic. Remove and allow to begin cooling.
- Place the cream in a medium sauce pan over low heat.
- Scrape the seeds from the vanilla bean. Add the bean and seeds to the cream and bring to a slow simmer.
- Remove the cream from the heat and whisk the sugar and salt into the liquid, making sure they dissolve.
- In a separate bowl, whisk the eggs well.
- Very very slowly, whisk the hot cream mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
- Once the liquid has been incorporated into the eggs, pour the cream-egg mixture back into the sauce pan and return to a low heat.
- Stir consistently until the custard thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
- Strain the custard and pour into the prepared pie pan.
- Add your blueberries to the top of the pie.
- Chill for about 4 to 6 hours. (What you do next is really up to you!)
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* Learn More: More about this recipe and nutrition …