No-Bake Blueberry Cream Pie

Ingredients

• For the crust:
• 7 ounces of graham crackers, pulverized into crumbs
• 1 ounce granulated sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• For the filling:
• 16 ounces whole milk
• 1 vanilla bean or 1 tablespoon vanilla
• 5 ounces sugar, divided
• 2 ounces cornstarch
• 6 egg yolks
• 1/2 teaspoon salt
• 4 tablespoons butter, cut into half inch pieces
• 1 quart blueberries, stemmed
• 4 ounces cold heavy cream, whipped to soft peaks
• For the topping:
• 4 ounces cold heavy cream and 2 tablespoons confectioner's sugar whipped to soft peaks

Directions

1. Start with the crust: Combine the graham cracker crumbs, sugar, and salt in a large bowl, giving them a quick toss. Pour in the butter and mix with a spatula until the crumbs are moistened. Transfer the mixture to a 9-inch pie plate, cover the base and sides evenly, and use your fingers to press it into a crust. Refrigerate for at least 20 minutes.
2. For the pudding, put the milk, vanilla, using the pod and seeds if you chose a vanilla bean, and half the sugar in a large saucepan; whisk and leave it for the moment. In a large bowl, beat the yolks with the salt until the color lightens. In another bowl, combine the remaining sugar with the cornstarch, then whisk that into the yolks without stopping. Continue whisking for 2 minutes, until the egg mixture looks pale and airy.
3. Set the saucepan over medium heat and warm the milk mixture until it just reaches a boil. Take it off the heat, then slowly temper the eggs using the hot milk mixture, adding it in 4 batches and whisking the whole time as the hot liquid goes in. Pour everything back into the pot and cook over medium-low heat, whisking steadily, until the pudding starts to thicken and bubble with little spurts. When that sputtering begins, keep whisking for 2 minutes more. Turn off the heat, add the butter while you continue to whisk, and keep going until the butter has fully melted into the pudding. Pour the pudding onto the lined sheet tray, smooth it out so it cools evenly, and lay plastic wrap directly against the surface. Let it reach room temperature, then move it to a sealed container and refrigerate for at least 2 hours.
4. To assemble the pie, whisk the chilled pudding until it loosens into a smooth, flexible texture. With a large rubber spatula, gently fold the cold whipped cream into the pudding. Spoon a third of the pudding into the crust and spread it across the bottom, scatter blueberries over it, and repeat the layering, holding some blueberries back for garnish. Finish with the additional whipped cream and the reserved berries.