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Ingredients
| vanilla wafers (crumbs): 1 1/3 cups (crumbs) |
| granulated sugar: 2 Tbl |
| salted butter (melted): 5 Tbl |
| vanilla extract: 1/2 tsp |
| granulated sugar: 1/3 cup |
| salt: 1 dash |
| eggs: 3 (yolks//beaten) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 Tbl |
| half and half cream: 1 cup |
| salted butter: 3 Tbl |
| powdered sugar (unsifted): 1 Tbl |
| blueberries: 5 cups (fresh//divided) |
| granulated sugar: 2/3 cup |
| cornstarch: 1 Tbl |
Yummy Blueberry Cream Pie
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
7 serving(s)
Tags
- Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just 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 longer.
- Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
- Remove from the heat, stir in butter and vanilla until melted.
- Cool 5 minutes, stirring occasionally.
- Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
- Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
- Press berries through a 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 refrigerator.