Blueberry Cream Pie #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 6 | Servings | |
INGREDIENTS
| 1 1/3 | c | Vanilla wafer crumbs |
| 2 | T | Granulated sugar |
| 5 | T | Butter or margarine, melted |
| 1/2 | t | Vanilla extract |
| 1/4 | c | Granulated sugar |
| 3 | T | All-purpose flour |
| 1 | pn | Salt |
| 1 | c | Half-and-half cream |
| 3 | Egg yolks, beaten | |
| 3 | T | Butter |
| 1 | t | Vanilla extract |
| 1 | T | Confectioners' sugar |
| 5 | c | Fresh blueberried, divided |
| 2/3 | c | Granulated sugar |
| 1 | T | Cornstarch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 456
Calories From Fat: 284
Total Fat: 32.3g
Cholesterol: 185.1mg
Sodium: 70.2mg
Potassium: 49.8mg
Carbohydrates: 40.5g
Fiber: <1g
Sugar: 34.9g
Protein: 2.7g