Black Currant & Lemon Zest Custard Pie

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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
Black Currant with Wild Mint Jam 10.8oz
Black Currant with Wild Mint Jam 10.8oz
$9.99

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!