Ingredients
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[8a1e2e40-e162-f694-0d25-f1cc2cace4b3] => Array
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[title] => cookie crumbs, vanilla wafer, lower fat
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[title] => butter, unsalted
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[title] => flour, all purpose, bleached, enrich
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[title] => salt, table
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[ea4d5059-748a-06e4-993c-8606567b1eab] => Array
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[title] => cream, cereal (half and half), 10% b.f.
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[fa93606b-fdc1-4e94-dd07-e41da5c61e00] => Array
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[title] => egg yolks, raw
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[title] => vanilla extract
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[1990bc8c-6437-80c4-fd2a-39b52615432a] => Array
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[title] => sugar, confectioners/powdered, unsftd
[ingredientid] => 32201
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[quantity] => 0.75
[measure] => cup
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[3] => Array
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[69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
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[title] => cornstarch
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[8862cfa5-3bd8-1e94-b1ae-a9ad167e94cc] => Array
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[title] => fruit spread, blueberry
[ingredientid] => 16725
[ingredientuuid] => 8862cfa5-3bd8-1e94-b1ae-a9ad167e94cc
[quantity] => 5.00
[measure] => cup
[title_custom] => Fresh blueberries
[componentid] => 3
[method] => (divided)
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[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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[title] => sugar
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CRUST
-
1 2/5 cup Vanilla wafer crumbs
-
1/2 tsp vanilla extract
-
2 tbsp sugar
-
5 tbsp butter, unsalted melted
FILLING
-
1/4 cup sugar
-
3 tbsp flour, all purpose, bleached, enrich
-
1/8 tsp salt, table
-
1 cup cream, cereal (half and half), 10% b.f.
-
3 egg yolks, raw
-
3 tbsp butter, unsalted
-
1 tsp vanilla extract
-
3/4 cup sugar, confectioners/powdered, unsftd sifted
TOPPING
-
1 tbsp cornstarch
-
5 cup Fresh blueberries (divided)
-
3/4 cup sugar
Recipe Method
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.
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