Blueberry Cream Pie
43
Ingredients
| Crust | |||
| 1 ⅓ | cups |
vanilla wafer crumbs
|
* |
| 2 | tablespoons |
sugar
granulated |
|
| 5 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Filling | |||
| ¼ | cup |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
|
|
| 3 | each |
egg yolks
beaten |
* |
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
powdered sugar
|
|
| Topping | |||
| 5 | cups |
blueberries
|
|
| ⅔ | cup |
sugar
granulated |
|
| 1 | tablespoon |
cornstarch
|
|
Directions
Combine the first four ingredients; press into the bottom and sides of an ungreased pie pan.
Bake at 350℉ (180℃). for 8 to 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 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 confectioners sugar.
Chill 30 minutes or until set.
Press 2½ cups of blueberries through a sieve; set aside 1 cup of the juice (add water if necessary to make 1 cup of liquid).
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 the heat; cool 15 minutes.
Gently stir in the remaining 2½ cups of berries; carefully spoon over filling.
Chill 3 hours or until set.
Store in the refrigerator.
Related Recipes
Nutrition Facts
Serving Size 337g (11.9 oz)
