Dhanson: /* Preparation */

2020-08-09T02:35:17Z

Preparation

← Older revision		Revision as of 02:35, 9 August 2020
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	Chill 3 hours or until set. Store in the refrigerator.		Chill 3 hours or until set. Store in the refrigerator.

			[[Category:Desserts]]
			[[Category:Pie]]
			[[Category:Blueberries]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=~15 min @ 350; 30 min chilling time |Source= |Yield=8 servings |Rating={{unrated}} }} === Ingredients === CRUST: * 1 1/3 c. vanilla..."

2020-08-09T02:33:07Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=~15 min @ 350; 30 min chilling time |Source= |Yield=8 servings |Rating={{unrated}} }} === Ingredients === CRUST: * 1 1/3 c. vanilla..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=~15 min @ 350; 30 min chilling time
|Source=
|Yield=8 servings
|Rating={{unrated}}
}}

=== Ingredients ===
CRUST:
* 1 1/3 c. vanilla wafer crumbs
* 2 T. sugar
* 5 T. butter or margarine, melted
* 1/2 t. vanilla extract

FILLING:
* 1/4 c. sugar
* 3 T. all-purpose flour
* pinch salt
* 1 c. half-and-half cream
* 3 egg yolks, beaten
* 3 T. butter or margarine
* 1 t. vanilla extract
* 1 T. confectioners sugar

TOPPING:
* 5 c. fresh blueberries, divided
* 2/3 c. sugar
* 1 T. cornstarch

=== Preparation ===
Combine the crust ingredients; press into the bottom and sides of an ungreased 9” pie pan. Bake at 350 degrees for 8-10 minutes or until crust just begins 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 confectioners sugar. Chill 30 minutes or until set.

Meanwhile, crush 2 cups of 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 the refrigerator.

Blueberry Cream Pie - Revision history

Dhanson: /* Preparation */

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=~15 min @ 350; 30 min chilling time |Source= |Yield=8 servings |Rating={{unrated}} }} === Ingredients === CRUST: * 1 1/3 c. vanilla..."