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Blueberry Cream Pie #2
Author/Submitted by:
Servings: 6
Categories:
Cream-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 1 1/3
C
vanilla wafer crumbs 2
Tbsp
sugar 5
Tbsp
butter or margarine,
melted
filling: 1/4
C
sugar 3
Tbsp
all-purpose flour 1
Pinch
salt 1
C
half and half 3
egg yolks,
beaten
3
Tbsp
butter or margarine 1
Tsp
vanilla extract 1
Tbsp
confectioner's sugar
topping: 5
C
fresh blueberries,
divided
2/3
C
sugar 1
Tbsp
cornstarch
Directions:
Combine the first four ingredients; press into the bottom and sides of an
ungreased 9-inch pie pan. Bake at 350 for 8-10 minutes or until crust
just begins to brown. Cool. In a saucepan, combine sugar, flour and
salt. Gradually whisk in cream; cook and stir over medium heat until
thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half
into egg yolks; return all to pan. Bring to a gentle boil; cook and stir
2 minutes. Remove from heat; stir in butter and vanilla until butter is
melted. Cool 5 minutes, stirring occasionally. Pour into crust;
sprinkle with confectioner's sugar. Chill 30 minutes or until set.
Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a
boil. Boil 2 minutes, stirring constantly. Press berries thorugh sieve;
set aside 1 cup juice (add water if necessary). Discard pulp. In a
saucpan, combine sugar and cornstarch. Gradually stir in blueberry juice;
bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat;
cool 15 minutes. Gently stir in remaining berries; carefully spoon over
filling. Chill 3 hours or until set. Store in the refrigerator.
By KKBG35A RUTH BURKHAR
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