Blueberry Cream Pie
Blueberry Cream Pie is an impressive dinner. Made with 1 1/3 c. vanilla wafer crumbs, 2 tbsp. sugar, 5 tbsp. butter or margarine, melted, 1/2 tsp. vanilla extract and 1/4 c. sugar, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan.
Bake at 350Β° for 8-10 minutes or until crust just begins to brown.
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.
Meanwhile, crush 2 c. of blueberries in a medium saucepan; bring to a boil.
Boil 2 minutes, stirring constantly.
Press berries through sieve; set aside 1 c. juice (add water if necessary).
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 in the refrigerator.
π· Perfect Pairings
Complete your meal with these
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