Blue Berry Pie Recipes: Blueberry Cream 03 by Recipe Cottage

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	Blueberry Cream 03

		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.