| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Vanilla wafer crumbs |
| 2 |
tb |
Sugar |
| 5 |
tb |
Butter or margarine; melted |
|
|
Filling: |
| 1/4 |
c |
Sugar |
| 3 |
tb |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
c |
Half and half |
| 3 |
|
Egg yolks; beaten |
| 3 |
tb |
Butter or margarine |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Confectioner's sugar |
|
|
Topping: |
| 5 |
c |
Fresh blueberries; divided |
| 2/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Combine the first four ingredients; press into the bottom and sides of an
ungreased 9-inch pie pan. 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. Cool 5
minutes, stirring occasionally. Pour into crust; sprinkle with
confectioner's 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 thorugh sieve; set aside 1 cup juice
(add water if necessary). Discard pulp. In a saucpan, 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.
Posted to MC-Recipe Digest V1 #187
Date: Tue, 6 Aug 1996 21:11:58 -0400
From: Bill Hatcher <bhatcher@gc.net>
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