CRUST:
1 c Finely crushed vanilla
-wafers
1/4 c Melted butter
FILLING:
1/4 c Softened butter
3/4 c Powdered sugar
1 Egg
21 oz Can blueberry pie filling
1/2 pt Whipping cream
Servings: Makes one 10-in pie
DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter (reserve
remaining crumbs for topping). Press into bottom of 10-inch pie plate.
Filling: Beat butter and powdered sugar until light and fluffy. Add egg and
beat well. Spread over crumb crust. Spread can of blueberry pie filling on
top. Whip cream very stiff and spread on top of blueberry pie filling.
Sprinkle 1/4 cup reserved crumbs over top. Refrigerate at least 1 hour
before serving.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
