Blueberry Cream Pie Recipe
- 1-1/3 cups vanilla wafer crumbs (about 40 wafers)
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 3 tablespoons 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
- 5 cups fresh blueberries, divided
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 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.
- 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. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Cream Pie
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I love this recipe, but I would like to point out that the line that reads "Cook 5 minutes" in Step 2 should read "Cool 5 minutes". I ruined mine once when I didn't catch the mistake.
I tried this recipe for the first time 7/8/14. I prepared the crust with 1-1/2 cup vanilla wafer crumbs, 4 Tbsp. butter, melted and 1/4 cup cinnamon-sugar-I crushed the vanilla wafers with my rolling pin. I also added the 1/2 tsp. vanilla extract. For the filling, I did use 1/8 tsp. salt, the 1/4 cup sugar, 3 Tbsp. flour, the half and half cream, the beaten egg yolks, butter, vanilla and confectioners' sugar. I chilled the cream mixture in the pie crust for 1/2 hour. What I'd done with the berries was crush 2 cups blueberries with a potato masher, but only slightly. I left berries as they were and didn't discard any of the pulp. I wound up cooking the 2 cups of berries with the 1 cup water and 1 Tbsp. lemon juice, bringing to a boil, stirring 2 minutes. I'd combined the sugar and cornstarch in a small bowl, then added to cooked blueberry mixture, brought the mixture to a boil and stirred 2 minutes, constantly. I removed from the heat, then cooled 15 minutes and added remaining berries. I spooned over the filling and the blueberry topping did run over the edges of the pie plate! I believe that I might need to work with the blueberry topping so that it's more firm and not so much a liquid texture! I have the pie in my refrigerator to set and it will probably stay in my refrigerator overnight! I plan to take this pie in to share with the departments I do volunteer work for at the local hospital! I'd also prepared this pie for an ingredient challenge on the Cook's Corner forum. Thank you, Kim Erickson, for sharing your recipe with Taste of Home! delowenstein
It's on our table every Christmas - worth all the effort
I've made this pie ever since it came out in Taste of Home. My whole family loves this pie. It is well worth the effort it takes to make it.
So good! It's a very time-consuming recipe, but if you've got the time, it's well worth it.
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