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