---------- Recipe via Meal-Master (tm) v8.02
Title: Blueberry Cream Pie
Categories: Dessert, Posted-mm
Yield: 6 servings
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.
Yield: 6-8 servings
From the recipes files of
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