Yummy Blueberry Cream Pie

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.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• Crust

• 1 1⁄3 cups  vanilla wafer crumbs
• 2  tablespoons sugar
• 5  tablespoons  melted butter
• 1⁄2 teaspoon vanilla

• Filling

• 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

• Topping

• 5  cups fresh blueberries, divided
• 2⁄3 cup sugar
• 1  tablespoon cornstarch

Directions

1. 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.
2. 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.
3. 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.
4. Remove from the heat, stir in butter and vanilla until melted.
5. Cool 5 minutes, stirring occasionally.
6. Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
7. Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
8. Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
9. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
10. Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
11. Chill 3 hours or until set. Store in refrigerator.