3 eggs, beaten
4 cups blueberries
2 cups sliced apple
1 cup sliced pineapple
3 eggs
1 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon blueberry sesame oil
1 teaspoon grated lemon zest
1 cup butter
2 cups white sugar
1/2 cup whole milk
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
In a mixing bowl, beat eggs, blueberries, apple, pineapple, eggs, lemon juice, vanilla, blueberry sesame oil, lemon zest and butter until light and fluffy. Pour mixture into prepared pan. Cover pan and refrigerate to chill until cold.
Grease and flour a baking sheet. Place blueberry filling in the pan. Bake in preheated oven for 30 minutes. Remove pan from oven and leave wide open. Cool for 10 minutes, then peel berries and cut them into thin slices.
In a small bowl, beat lemon juice and blueberry sesame oil until light and fluffy. Add berries and lemon juice mixture to custard mixture. Blend in sugar and mix gently until all ingredients are mixed well. Pour mixture into prepared pan and chill overnight until set.
Sprinkle blueberries over top of custard mixture.