Blueberry cream pie #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Vanilla wafer crumbs |
| 2 | tablespoons | Granulated sugar |
| 5 | tablespoons | Butter or margarine; melted |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Granulated sugar |
| 3 | tablespoons | All-purpose flour |
| 1 | pinch | Salt |
| 1 | cup | Half-and-half cream |
| 3 | Egg yolks; beaten | |
| 3 | tablespoons | Butter |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Confectioners' sugar |
| 5 | cups | Fresh blueberried (divided) |
| ⅔ | cup | Granulated sugar |
| 1 | tablespoon | Cornstarch |
Directions
CRUST
FILLING
TOPPING
Source: A Taste of Home Magazine Jun/Jul 1996 CRUST: Combine the first four ingredients; press into the bottom and sides of an ungreased 9" pie pan. Bake at 350 degrees F. for 8-10 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.
TOPPING: 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 2 ½ cups of berries; carefully spoon over filling.
Chill 3 hours or until set. Store in the refrigerator. Yield: 6-8 servings.
From the recipes files of suzy@...
Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT) From: suzy <suzy@...>
MM-Recipes Digest V3 #159
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .