It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Pie	6	Servings

INGREDIENTS

1 1/3	c	Vanilla wafer crumbs
2	tb	Granulated sugar
5	tb	Butter or margarine; melted
1/2	ts	Vanilla extract
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
5	c	Fresh blueberried (divided)
2/3	c	Granulated sugar
1	tb	Cornstarch

INSTRUCTIONS

CRUST
FILLING
TOPPING
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)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #159
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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