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.
