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Blueberry Cream Pie |
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Blueberry Cream Pie - print recipe
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| Yield: |
| 8 |
| Ingredients: |
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Crust |
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1 1/3 cup
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vanilla wafer crumbs |
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40 ml
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sugar |
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100 ml
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butter or margarine melted |
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Filling |
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1/4 cup
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sugar |
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60 ml
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all-purpose flour |
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1 pch
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salt |
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1 cup
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half and half |
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3
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egg yolks -- beaten |
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60 ml
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butter or margarine |
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1 tsp
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vanilla extract |
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20 ml
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confectioners' sugar |
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Topping |
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5 cup
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fresh blueberries divided |
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2/3 cup
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sugar |
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20 ml
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cornstarch |
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| Method: |
Combine first 4 ingredients. Press onto bottom and up sides of ungreased 9" pie plate. Bake at 375 for 8-10 minutes or until crust just begins to brown. Cool. In a saucepan, combine sugar, flour and salt. Gradually whisk in half and half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Gradually whisk 1 cup hot filling into egg yolks. Return all to pan. Bring to a gentle boil. Cook for 2 minutes, stirring constantly. 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 for 30 minutes, or until set. Meanwhile, crush 2 cups blueberries in a medium saucepan. Bring to a boil. Boil for 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup juice (add water if necessary). Discard pulp. In saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice.
bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Cool for 15 minutes. Gently stir in remaining blueberries. Carefully spoon over filling. Chill 3 hours or until set. Store leftovers in refrigerator.
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