Tuesday, April 28, marks National Blueberry Pie Day, the perfect excuse to celebrate one of summer's most beloved desserts — in the middle of spring. And why not? If you can find blueberries, a warm blueberry pie is pretty much always a good thing.

While traditional blueberry pie has its charm, there's something extra special about a blueberry custard pie. It combines the bright, tart sweetness of fresh berries with a silky, vanilla-scented custard base, making each bite a kind of comforting flavor adventure. This recipe takes it up a notch with a lemon mascarpone whipped topping that adds a luxurious, cloud-like finish (perfect for weather enthusiasts!). Enjoy!

Blueberry Custard Pie with Lemon Mascarpone Topping

For the Pie:

1 pre-baked 9-inch pie crust

2 cups fresh blueberries

3 large eggs

1/2 cup granulated sugar

1/4 cup cornstarch

1 1/2 cups whole milk

1/4 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons butter

For the Lemon Mascarpone Topping:

8 oz mascarpone cheese, softened

1 cup heavy cream

1/3 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F. Arrange blueberries in the pre-baked pie crust.

In a saucepan, whisk together eggs, sugar, and cornstarch. Gradually add milk and cream, whisking constantly.

Cook over medium heat, stirring continuously, until mixture thickens (about 8-10 minutes). Remove from heat and stir in vanilla, salt, and butter.

Pour custard over blueberries and bake for 25-30 minutes until center is just set.

Cool completely, then refrigerate for at least 4 hours.

For topping: Beat mascarpone until smooth. In a separate bowl, whip cream to soft peaks, then gradually add powdered sugar, lemon juice, zest, and vanilla. Fold into mascarpone.

Spread topping over chilled pie before serving.

Serves 8-10. The pie keeps covered in the refrigerator for up to 3 days.