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LOCATION: Recipes >> Blue Berry Pie Recipes >> Blueberry Cream 03

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Blueberry Cream Pie
Serving Size : 8

1 1/3 cups vanilla wafer crumbs
2 tablespoons sugar
5 tablespoons butter or margarine, melted

1/4 cup sugar
3 tablespoons all-purpose flour
pinch salt
1 cup half and half
3 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Combine first 4 ingredients. Press onto bottom and up sides of
ungreased 9" pie plate. Bake at 375 for 8-10 minutes or until crust
just begins to brown. Cool. In a saucepan, combine sugar, flour
and salt. Gradually whisk in half and half. Cook and stir over
medium heat until thickened and bubbly. Cook and stir 2 minutes
longer. Gradually whisk 1 cup hot filling into egg yolks. Return
all to pan. Bring to a gentle boil. Cook for 2 minutes, stirring
constantly. 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 for 30 minutes,
or until set. Meanwhile, crush 2 cups blueberries in a 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 saucepan, combine sugar and cornstarch.
Gradually stir in blueberry juice. bring to a boil. Boil for 2
minutes, stirring constantly. Remove from heat. Cool for 15 minutes.
Gently stir in remaining blueberries. Carefully spoon over filling.
Chill 3 hours or until set. Store leftovers in refrigerator.


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