Blueberry Cream Pie (refrigerator!)

1 1/4 c. whole milk
2 large egg yolks
1/4 c. sugar
5 tbsp. cornstarch
1/2 tsp. vanilla extract
2 tbsp. unsalted butter
4 c. fresh or frozen blueberries
1 c. water
1 tbsp. lemon juice
9-inch graham-cracker crust

1. In a 2-quart saucepan, cook milk, egg yolks, 1/4 cup sugar and 2 Tbsp. cornstarch over medium heat, stirring constantly, until mixture boils and thickens. Stir in vanilla and 1 Tbsp. of the butter. Transfer custard to a shallow dish, press plastic wrap onto the surface and refrigerate 2 hours.

1. Meanwhile, in a 3-quart saucepan, mix 1 cup blueberries with remaining 2/3 cup sugar, 3 Tbsp. cornstarch and the water. Bring to a boil over high heat and cook 2 minutes to thicken, stirring often. Stir in lemon juice and remaining 1 Tbsp. butter; remove from heat and let cool. Gently stir in remaining 3 cups berries.

1. Spread cold custard into the bottom of the graham-cracker crust. Top with berry mixture and refrigerate until set, at least 3 hours.

https://inspiredbycharm.com/a-year-of-pie-blueberry-cream-pie/