Blueberry buttercream torte
10
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Finely crushed vanilla wafers |
¼ | cup | Melted butter |
¼ | cup | Softened butter |
¾ | cup | Powdered sugar |
1 | Egg | |
21 | ounces | Can blueberry pie filling |
½ | pint | Whipping cream |
Directions
CRUST:
FILLING:
Servings: Makes one 10-in pie
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 can of 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.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. From: Sallie Krebs
Related recipes
- Basic buttercream frosting
- Best buttercream icing
- Buttercream
- Buttercream filling
- Buttercream frosting
- Chocolate buttercream
- Chocolate buttercream frosting
- Cooked buttercream frosting
- French buttercream cookies
- French chocolate buttercream cake
- Lemon buttercream frosting
- Mocha buttercream
- Pistachio buttercream frosting
- Raspberry chocolate buttercreams
- Rolled buttercream
- Rum buttercream frosting
- Shrimp buttercream sauce
- Thumbprint buttercreams
- Vanilla buttercream
- White buttercream icing