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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. Kim Erickson, Sturgis, Michigan Ingredients:
1-1/3 cups vanilla wafer crumbs (about 40 wafers) |
2 tablespoons sugar |
5 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
filling: |
1/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
pinch salt |
1 cup half-and-half cream |
3 egg yolks, beaten |
3 tablespoons butter |
1 teaspoon vanilla extract |
1 tablespoon confectioners' sugar |
topping: |
5 cups fresh blueberries, divided |
2/3 cup sugar |
1 tablespoon cornstarch |
Directions:
1. Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool.
2. 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.
3. 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.
4. 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. Yield: 6-8 servings.
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