Black Currant & Lemon Zest Custard Pie

This delectable pie pairs our super fruity, tart black currants with a luscious creamy custard! Perfect for a summertime gathering with family & friends.

Serving Size: 1 round 9" pie

1 pre-baked pie crust

3 large eggs

1 large egg yolk

1 cup whole milk

1 cup heavy cream

1/2 cup sugar

1/2 tsp cornstarch

1/2 tsp sea salt

1 lemon, zested

Blake Hill Black Currant with Wild Mint Jam

Black Currant with Wild Mint Jam

$8.99

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Instructions

1

Preheat oven to 350°F

2

Keeping below simmer point, gently warm jar of Black Currant with Wild Mint Jam in small saucepan, stirring in cornstarch until fully dissolved then put aside to cool

3

Whisk eggs, egg yolks, sugar in medium bowl until mixture starts to thicken, 1 - 2 minutes

4

Add milk, cream, ⅔ lemon zest and salt, continuing to whisk as each is added to make custard

5

Spread Black Currant with Wild Mint Jam across pie crust base, then gently spoon custard on top of jam

6

Bake pie until crust is golden brown, custard edge is set and middle still jiggles, 45 - 50 minutes

7

Cool custard to room temperature, then chill in fridge until set, at least two hours. Just before serving, sprinkle remaining lemon zest on top and Enjoy!