|1 cup||Finely crushed vanilla wafers|
|¼ cup||Melted butter|
|¼ cup||Softened butter|
|¾ cup||Powdered sugar|
|21 ounces||Can blueberry pie filling|
|½ pint||Whipping cream|
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