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Cream: Blueberry Cream Pie

Source of Recipe


Taste of Home






List of Ingredients



• 1 -1/3 cups vanilla wafer crumbs
  
• 2 Tblsp. sugar
  
• 5 Tblsp. butter, melted
  
• 1/2 tsp. vanilla
  
• FILLING:
  
• 3 Tblsp. all purpose flour
  
• 1/4 cup sugar
  
• Pinch of salt
  
• 1 cup half-and -half cream
  
• 3 egg yolks, beaten
  
• 3 Tblsp. butter
  
• 1 Tblsp. confectioner's sugar
  
• 1 tsp. vanilla
  
• TOPPING:
  
• 5 cups fresh blueberries, divided
  
• 2/3 cup sugar
  
• 1 Tblsp. cornstarch
  






Instructions



1. To make the crust, combine the first 4 ingredients; press into the bottom and up the side of an ungreased 9-inch pie pan.
   
   
2. Bake at 375 degrees for 8-10 minutes or until crust just begins to brown. Cool.
   
   
3. In a saucepan, combine sugar, flour and salt. Gradually whisk in the cream; cook over medium heat until thickened and bubbly.
   
   
4. Gradually whisk 1 cup of hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla until butter in melted. Cool for 5 minutes; stirring occasionally. Pour into crust; sprinkle with confectioner's sugar. Chill for 30 minutes or until set.
   
   
5. Meanwhile, crush 2 cups of the bluberries in a medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly. Press berries through a sieve.
   
   
6. Set aside 1 cup of juice (add water if necessary). Discard pulp.
   
   
7. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat; cool for 15 minutes. Gently stir in the remaining berries; carefully spoon over filling.
   
   
8. Chill for 3 hours or until set. Store leftovers in refridgerator.
   
   






Final Comments


YIELD: 6-8 Servings
NOTE: I've made this using a pre-made cookie crust.