BLUEBERRY CREAM PIE

By AngelaJanet

Ingredients

• FILLING:
• 1 1/3 cups vanilla wafer crumbs
• 2 Tbsp sugar
• 5 Tbsp butter or margarine, melted
• 1/2 tsp vanilla
• 1/4 cup sugar
• 3 Tbsp flour
• pinch salt
• 1 cup half-and-half cream
• 3 egg yolk, beaten
• 3 Tbsp butter or margarine
• 1 tsp vanilla
• 1 tsp icing sugar
• TOPPING:
• 5 cups fresh blueberries, divided
• 2/3 cup sugar
• 1 Tbsp cornstarch

Preparation

Step 1

Combine the first four ingredients; press into the bottom and sides of an ungreased 9-inch pie pan. Bake at 350 for 8-10 minutes or until crust just begin to brown. Cool. 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 icing sugar. Chill 30 minutes or until set. Meanwhile, crush 2 cup blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). 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 heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store in frig. Yields : 6-8 servings