• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Blueberry Cream Pie

  • Recipe Submitted by on

Category: Pies, Desserts

 Ingredients List

  • 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


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.

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