Recipe - Blueberry Cream Pie

1 1/3 cup Vanilla wafer crumbs
2 tablespoon Sugar
5 tablespoon Butter or margarine; melted
Filling:
One fourth cup Sugar
3 tablespoon Allpurpose flour
1 pn Salt
1 cup Half and half
3 Egg yolks; beaten
3 tablespoon Butter or margarine
1 teaspoon Vanilla extract
1 tablespoon Confectioner's sugar
Topping:
5 cup Fresh blueberries; divided
2/3 cup Sugar
1 tablespoon Cornstarch

Combine the first four ingredients; press into the bottom and sides of an
ungreased 9inch pie pan. Bake at 350 for 810 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
confectioner's 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 thorugh sieve; set aside 1 cup juice
(add water if necessary). Discard pulp. In a saucpan, 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.
Posted to MCRecipe Digest V1 #187

Date: Tue, 6 Aug 1996 21:11:58 0400

From: Bill Hatcher bhatcher@gc.net