Blueberry Custard Pie

By LimericksLady

Ingredients

• Crust
• 1 1/3 cups vanilla wafer crumbs
• 2 Tablespoons sugar substitute, Splenda
• 5 Tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• Filling
• 1/4 cup sugar
• 3 Tablespoons flour
• pinch salt
• 1 cup fat free half-and-half
• 3 egg yolks, beaten
• 3 Tablespoons butter
• 1 teaspoon vanilla extract
• 1 Tablespoon confectioner's sugar
• Topping
• 5 cups Blueberries, fresh
• 2/3 cup sugar

Preparation

Step 1

1. Combine first 4 ingredients.

2. Press into bottom and up sides of an ungreased pie plate.

3. Bake @375 for 8-10 minutes.

4. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes longer.

5. Gradually whisk one cup of hot filling into 3 egg yolks. Return all to pan, bring to a gentle boil, cook 2 minutes, stirring contantly.

6. Remove from heat, stir in butter and vanilla until butter is melted. Cool for 5 mnutes, stirring occasionally. Pour into crust and sprinkle with confectioner's sugar. Chill for 30 minutes.

7. Meanwhile, chop strawberries and put them into a saucepan. Bring to almost a boil, boil for 2 minutes. Add sugar and cornstarch and cook until thickened. Cool 15 minutes. Put on top of custard and chill for 3 more hours.