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Quest 37: Blueberry Custard Compass Pie

You got the compass! This compass has a new feature - it's delicious! This recipe is based off the old custard pie recipe with a few added twists to make a little more special. Unfortunately this compass may not help you find your way through the dungeon - you'll probably be on the floor of the dungeon eating it until it's gone. Oh well, at least you'll have food! Enjoy!
Gear! Get the printable recipe here!
1 (9 inch) unbaked pie shell - I am using a gluten free
3 eggs + 1 yolk, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1⁄4 teaspoon ground nutmeg
1 egg white
2 1⁄2 cups scalded Half and Half
2 cups blueberries - I used frozen and did not thaw them.
2 tablespoons tapioca starch
1/4 cup raspberry jam or sliced strawberries
1/4 cup whipped cream

Quest!
Preheat oven to 400 degrees F.

Mix together eggs, sugar, salt, nutmeg and vanilla.







Blend in the scalded milk. Take a little bit of the milk first and add to the egg mixture to temper.






Mix blueberries and tapioca starch together. Add to egg mixture and stir.






Brush inside bottom and sides of pie crust with egg white -- this helps the crust from getting soggy!






Pour custard mixture into pie crust. Extra custard mix can be put into greased ramekins. Put into a dish, add boiling water to the dish until about half way up the side of the ramekins. Bake both the pie and mini custards for 40 to 45 minutes or until custard is set. Place on a cooling rack until completely cool.



To finish it off, take the raspberry jam or strawberry slices to make a triangle towards the bottom. Take your whipped cream and make a triangle going towards the top connecting to the other triangle. Enjoy!


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