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    Blueberry Cream Pie

    Source of Recipe

    Taste of Home

    Recipe Link: www.tasteofhome.com/Recipes/Blueberry-Cream-Pie-2

    List of Ingredients

    1-1/3 cups vanilla wafer crumbs
    2 tablespoons sugar
    5 tablespoons butter, melted
    1/2 teaspoon vanilla extract
    FILLING:
    1/4 cup sugar
    3 tablespoons all-purpose flour
    Pinch salt
    1 cup half-and-half cream
    3 egg yolks, beaten
    3 tablespoons butter
    1 teaspoon vanilla extract
    1 tablespoon confectioners' sugar
    TOPPING:
    5 cups fresh blueberries, divided
    2/3 cup sugar
    1 tablespoon cornstarch

    Recipe

    Combine the first four ingredients; press into the bottom and sides of an ungreased 9-in. 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. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' 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 through sieve; set aside 1 cup juice (add water if necessary). Discard pulp.

    In a saucepan, 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 pie in the refrigerator. Yield: 6-8 servings.

 

 

 


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