Celebrate the Fourth of July holiday with this recipe for a patriotic pie from Norma's Cafe.
Red White and Blueberry Pie
One prebaked pie shell (homemade or store-bought)
1 quart milk
1 1/2 cup sugar
3/4 cup cornstarch
3/4 cup water
2 egg yolks
1/4 cup melted butter
2 tbsp. vanilla
1/2 cup butter
In a double boiler add milk and sugar and let heat to a simmer.
Dissolve corn starch with water (equal parts) add vanilla and egg yolks and whisk together until the mixture is smooth and creamy (no lumps).
Add mixture slowly to simmering milk and sugar while you whisk, allow to cook for additional 5 minutes or until mixture thickens.
Pour into prebaked pie shell and spread evenly. Let pie cool for two hours.
Strawberry Glaze and Topping
1 cup strawberries (sliced fresh)
3/4 cup blueberries (fresh)
2/3 cup white sugar
1 cup water
4 tablespoons jello gelatin (strawberry flavored)
4 tablespoons corn starch
Whipped cream topping (as much as desired)
Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Cover the chilled pie filling with strawberry glaze mixture. Add fresh blueberries to center of pie.
Pipe on whipped topping. Chill until well set.