BLUEBERRY CREAM PIE
From spinach1948 14 years ago
- 200 minutes to make
- Serves 8
This Blueberry Pie has an enticing cream layer topped with lots of blueberries. Adapted from Kim Erickson's recipe posted in the Taste of Home along with the photo,. The step photos are mine.
Ingredients
- Ingredients: shopping list
- 1 1/3 cups vanilla wafer crumbs ( about 40 wafers ) shopping list
- 2 Tbs. sugar or sugar substitute shopping list
- 5 Tbs. butter or margarine, melted shopping list
- ½ tsp. vanilla extract shopping list
- Filling: shopping list
- ¼ cups sugar or sugar substitute shopping list
- 3 Tbs. all-purpose flour shopping list
- pinch salt shopping list
- 1 cup half and half cream shopping list
- 3 egg yolks, beaten shopping list
- 3 Tbs. butter or margarine shopping list
- 1 tsp. vanilla extract shopping list
- 1 Tbs. confectioners' sugar or confectioners' sugar substitute shopping list
- Topping: shopping list
- 5 cups fresh blueberries, divided shopping list
- 2/3 cup sugar or sugar substitute shopping list
- 1 Tbs. cornstarch shopping list
How to make it
- Preheat oven at 350
- 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.
- 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.
- 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.
- 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.
- Serving Size 1 slice
- Nutritional Values: calories per serving: 420, Fat: 20g, Cholesterol: 127mg, Sodium: 213mg, Carbohydrate: 59g, Fiber: 3g, Protein: 4g
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The Rating
Reviewed by 9 people-
My oh my! This looks and sounds delicious. Could you UPS/FedEx me a slice???
valinkenmore
in Malott loved it
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While you are sending a piece to Val, could you include one for me? Mmm. Delish!!
tablescape
in loved it
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I want some of it now!!! not later!! now!! lol!!! five forky
goodeat
in Benton loved it
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