Pudding pie with berries

Ingredients:

• 3 large egg yolks
• 3 cups whole milk
• 5 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter
• 2 tsp natural vanilla extract
• 1 prepared graham cracker pie crust
• 1 cup frozen blueberries, thawed (about 200g)
• 16 shortbread cookies, crumbled (about 1 cup crumbs)
• 3/4 cup strawberry jam
• 2/3 cup sugar

Preparation:

1. Prepare the pudding:
   
   Place the egg yolks in a medium bowl. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly to prevent scorching. Once it begins to boil, whisk until the mixture is slightly thicker than heavy cream, 3-4 minutes.
2. Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks, and whisk. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat and whisk until the liquid becomes very thick, 3-4 minutes. When you whisk through the thickened pudding, the streaks should hold for a few seconds.
3. Stir the butter and vanilla extract into the pudding and transfer it to a large bowl.
4. Place the bowl in ice water and stir frequently to help the pudding cool faster.
5. Spread the cooled pudding in an even layer on the pie crust. Sprinkle the pudding with blueberries, then crushed cookies. Top with an even layer of the remaining pudding. Refrigerate for 1 hour.
6. Assemble the pie:
   
   In a small bowl, mix the jam with a little water to make it more liquid. Drizzle the jam over the pudding and refrigerate until the filling is completely set, about 2 hours. Slice and serve.