Prep 45 mins
Cook 45 mins
This is a tasty treat that looks pretty too! It's the only blueberry pie I know of with a vanilla wafer crust - my DH absolutely loves it! I found the recipe years ago in a magazine, but I can't remember which one! Hope you like it! *I usually skip the sieve part, you can follow through if you like.
- 1 1⁄3 cups vanilla wafer crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
- 1⁄2 teaspoon vanilla
- 1⁄3 cup sugar
- 1 pinch salt
- 3 egg yolks, beaten
- 1 teaspoon vanilla
- 3 tablespoons flour
- 1 cup half-and-half cream
- 3 tablespoons butter
- 1 tablespoon confectioners' sugar
- 5 cups fresh blueberries, divided
- 2⁄3 cup sugar
- 1 tablespoon cornstarch
- Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just 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 longer.
- Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
- Remove from the heat, stir in butter and vanilla until melted.
- Cool 5 minutes, stirring occasionally.
- Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
- Meanwhile, crush 2 cups of blueberries in 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 a saucepan, 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 refrigerator.