Blueberry cream pie #2

Yield: 6 Servings

Measure 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 \N 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




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, .

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