Blueberry Buttercream Torte
Yield
servingsPrep
30 minCook
?Ready
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
vanilla wafers
finely crushed |
* |
| ¼ | cup |
butter
melted |
|
| filling | |||
| ¼ | cup |
butter
softened |
|
| ¾ | cup |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 21 | ounces |
blueberry pie filling
|
* |
| ½ | pint |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
vanilla wafers
finely crushed |
* |
| 59 | ml |
butter
melted |
|
| filling | |||
| 59 | ml |
butter
softened |
|
| 177 | ml |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 606.9 | ml/g |
blueberry pie filling
|
* |
| 237 | ml |
heavy whipping cream
|
*
|
Directions
Crust: Mix together ¾ cup crushed crumbs and butter (reserve remaining crumbs for topping).
Press into bottom of 10-inch pie plate.
Filling: Beat butter and powdered sugar until light and fluffy.
Add egg and beat well.
Spread over crumb crust.
Spread blueberry pie filling on top.
Whip cream very stiff and spread on top of blueberry pie filling.
Sprinkle ¼ cup reserved crumbs over top.
Refrigerate at least 1 hour before serving.
