Blueberry Cream Pie

Name: Blueberry Cream Pie
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 8 servings.
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 all-purpose flour; Pinch salt; 1 cup half-and-half cream; 3 large 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

TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min. + cooling YIELD: 8 servings.

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 all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large 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.

Nutrition Facts

1 piece: 424 calories, 20g fat (11g saturated fat), 118mg cholesterol, 201mg sodium, 58g carbohydrate (44g sugars, 2g fiber), 4g protein.