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Categories:
vanilla wafer crumbs sugar butter vanilla sugar flour light cream egg yolks butter vanilla powdered sugar blueberries sugar cornstarch
Viewed: 65 - Published at: 9 years agoIngredients
- 113 cups vanilla wafer crumbs
- 2 tablespoons sugar granulated
- 5 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar granulated
- 3 tablespoons flour, all-purpose
- 1 cup light cream (half&half)
- 3 each egg yolks beaten
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 5 cups blueberries
- 23 cup sugar granulated
- 1 tablespoon cornstarch
Method
- Combine the first four ingredients; press into the bottom and sides of an ungreased pie pan.
- Bake at 350F (180C).
- for 8 to 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.
- 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.
