Horchata Custard Pie with Bluberry Compote

Custard Pies are the easiest most versatile dessert out there. Other than cream cheese danish. But it is a close second!

My Sunday dinner pie began as a Blueberry Custard Pie, but after an impromptu visit to my local Carniceria Groceria (Hispanic Grocery Store) and a impulse by of horchata drink mix, it evolved.

Horchata is a Mexican rice drink with a sort of cinnamon-y, nutmeggy deliciousness otherwise indescribeable. I used the mix (looked like a kool-aid packet) instead of vanilla and nutmeg and it was duh-lish.

Horchata Custard Pie with Blueberry Compote

Graham Cracker Crust

1 cup Graham Cracker crumbs (or any sort of crumbly cookie...amaretti, shortbread, ginger snaps...)
2 Tbs melted butter
4 3 Tbs shortening
1/4 tsp Salt

Using a fork, mash the butter and shortening into the crumbs until they stick together in a crust-like formation against the side of the bowl. Press into the bottom and sides of a 9" pie pan, leaving about 1/8" thick. Bake at 400 degrees for 5-7 minutes.

Horchata Custard Pie

2 Cups Milk
1 6oz container of Chobani 2% Greek Yogurt
2/3 cup Sugar
1 packet Sweetened Horchata drink mix
3 eggs

Beat together all of the ingredients until well mixed and slightly thickened (think egg nog). Pour into the hot pie crust and bake at 400 degrees until set and lightly browned. The pie filling will still be jiggly, but will set solid in the refrigerator, should you so desire.

Blueberry Compote

2 cups fresh Blueberries, any stems removed
3/4 cup Sugar
3 Tbs Cornstarch
juice of 1/2 Lemon
1/4 tsp ground Cinnamon

In a small sauce pan, stir together the sugar, lemon juice and cornstarch. Add in the blueberries and poke with a wooden spoon to release SOME juice. You want plenty of whole berries left. Cook on medium low heat until bubbling. Spread over the hot custard pie. I liked mine served warm, but a refrigerated version is sure to be just as sinfully good.

I served this at my weekly Sunday dinner and my sister, her friend and I kept dividing the last piece down into smaller and smaller bites until we were left with a crumb of crust and a single blueberry! No one wanted to take the last piece, but we couldn't leave this pie alone! It will definitely be a repeat recipe.