Blueberry Cream Pie

CRUST: 1 1/3 c Vanilla wafer crumbs

2 T Granulated sugar

5 T Butter or margarine, melted

1/2 t Vanilla extract

FILLING: 1/4 c Granulated sugar

3 T All-purpose flour

pn Pinch of salt 1 c Half-and-half cream

3 Egg yolks, beaten

3 T Butter

1 t Vanilla extract

1 T Confectioners' sugar

TOPPING: 5 c Fresh blueberried (divided)

2/3 c Granulated sugar

1 T Cornstarch

Source: A Taste of Home Magazine Jun/Jul 1996 CRUST: Combine the first four ingredients; press into the bottom and sides of an ungreased 9" pie pan. Bake at 350 degrees F. for 8-10 minutes or until crust just begins to brown. Cool. FILLING: 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. TOPPING: Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the juice (add water if necessary to make 1 cup of liquid). 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 the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups of berries; carefully spoon over filling. Chill 3 hours or until set. Store in the refrigerator. From the recipes files of suzy@gannett.infi.net
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