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Blueberry: Blueberry Cream Pie 2

Source of Recipe

taste of home


List of Ingredients

CRUST:
1 1/3 cups vanilla wafer cookie crumbs
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla

FILLING:
1/4 cup sugar
3 tablespoons flour
1 pinch salt
1 cup half and half
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla
1 tablespoon powdered sugar

TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch


Recipe

Crust: Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in pie pan. Bake at 375ºF for 8-10 minutes or until crust just begins to brown. Cool. Filling: 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 longer. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat, stir in butter and vanilla until butter is melted. Cool for 5 minutes, stirring occasionally. Pour the filling into the prepared crust and sprinkle with confectioner's sugar. Chill for 30 minutes until set. Meanwhile....

Topping and Finishing: Crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly. Press berries through a 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 for 2 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store leftovers in the refrigerator.