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-CRUST-
1 1/3 c Vanilla wafer crumbs
2 tb Granulated sugar
5 tb Butter or margarine; melted
1/2 ts Vanilla extract
FILLING
1/4 c Granulated sugar
3 tb All-purpose flour
1 pn Salt
1 c Half-and-half cream
3 Egg yolks; beaten
3 tb Butter
1 ts Vanilla extract
1 tb Confectioners’ sugar
TOPPING
5 c Fresh blueberried (divided)
2/3 c Granulated sugar
1 tb Cornstarch
Source: A Taste of Home Magazine Jun/Jul 1996
CRUST: Combine the first four ingredients; press into the bottom and sides
of an ungreased 9″ pie pan. Bake at 350 degrees F. for 8-10 minutes or
until crust just begins to brown. Cool.
FILLING: 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 confectioners sugar. Chill 30
minutes or until set.
TOPPING: Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup
of the juice (add water if necessary to make 1 cup of liquid). Discard
pulp.
In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from
the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups of
berries; carefully spoon over filling.
Chill 3 hours or until set. Store in the refrigerator. Yield: 6-8 servings.
From the recipes files of suzy@gannett.infi.net
Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT)
Yields
6 Servings
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