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Blueberry Cream Pie #2

Author/Submitted by:
Servings: 6
Categories: Cream-Pie / Desserts / Pies & Pastries

1 1/3  C  vanilla wafer crumbs
2  Tbsp  sugar
5  Tbsp  butter or margarine, melted
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
5  C  fresh blueberries, divided
2/3  C  sugar
1  Tbsp  cornstarch

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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