Blueberry Cream Pie

Summary
Prep time	45 min
Cook time	~15 min @ 350; 30 min chilling time
Source
Yield / serves	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.