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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This Blueberry Pie has an enticing cream layer topped with lots of blueberries. The step photos are mine. Ingredients:
ingredients |
1 1/3 cups vanilla wafer crumbs ( about 40 wafers ) |
2 tbs. sugar or sugar substitute |
5 tbs. butter or margarine, melted |
1/2 tsp. vanilla extract |
filling |
1/4 cups sugar or sugar substitute |
3 tbs. all-purpose flour |
pinch salt |
1 cup half and half cream |
3 egg yolks, beaten |
3 tbs. butter or margarine |
1 tsp. vanilla extract |
1 tbs. confectioners' sugar or confectioners' sugar substitute |
topping |
5 cups fresh blueberries, divided |
2/3 cup sugar or sugar substitute |
1 tbs. cornstarch |
Directions:
1. Preheat oven at 350
2. Combine the first four ingredients; onto the bottom and up the sides of an un-greased 9-inch pie plate. Bake at 350 for 8 – 10 minutes or until crust just begins to brown. Cool.
3. 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. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set.
4. Meanwhile crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice ( add water if necessary ). Discard pulp.
5. 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 pie in the refrigerator.
6. Serving Size 1 slice
7. Nutritional Values: calories per serving: 420, Fat: 20g, Cholesterol: 127mg, Sodium: 213mg, Carbohydrate: 59g, Fiber: 3g, Protein: 4g
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