Blueberry cream pie
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Blueberry cream pie
  Pie    Creams  
Last updated 6/12/2012 1:09:24 AM. Recipe ID 36323. Report a problem with this recipe.
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      Title: Blueberry cream pie
 Categories: Pies, Desserts
      Yield: 6 Servings
 
  1 1/3 c  Vanilla wafer crumbs
      2 tb Sugar
      5 tb Butter or margarine; melted
           Filling:
    1/4 c  Sugar
      3 tb All-purpose flour
      1 pn Salt
      1 c  Half and half
      3    Egg yolks; beaten
      3 tb Butter or margarine
      1 ts Vanilla extract
      1 tb Confectioner's sugar
           Topping:
      5 c  Fresh blueberries; divided
    2/3 c  Sugar
      1 tb Cornstarch
 
  Combine the first four ingredients; press into the bottom and sides
  of an ungreased 9-inch pie pan.  Bake at 350 for 8-10 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. 




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Recipe ID 36323 (Apr 03, 2005)

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