Blueberry cream pie (Best of country Pies)

6-8 servings

• 1½ cups vanilla wafer crumbs
• 2 tablespoons sugar
• 5 tablespoons butter or margarine, melted
• ½ teaspoon vanilla extract

Filling

• ¼ cup sugar
• 3 tablespoons all-purpose flour
• Pinch salt
• 1 cup half-and-half cream
• 3 egg yolks, beaten
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners sugar

Topping

• 5 cups fresh blueberries, divided
• Two-third cup sugar
• 1 tablespoon cornstarch

1. Combine the first four ingredients ; press onto the bottom and sides of an ungreased 9-in. pie plate.
2. Bake at 350F for 8-10 minutes or until crust just begins to brown ; cool.
3. In a saucepan, combine sugar, flour and salt.
4. Gradually whisk in cream ; cook and stir over medium heat until thickened and bubbly, cook and stir 2 minutes more.
5. Gradually whisk half into egg yolks ; return all to pan.
6. Bring to a gentle boil ; cook and stir 2 minutes and remove from the heat.
7. Stir in butter and vanilla until butter is melted ; cool 5 minutes, stirring occasionally.
8. Pour into crust, sprinkle with confectioners sugar ; chill 30 minutes or until set.
9. Meanwhile, crush 2 cups of blueberries in a saucepan ; bring to a boil and boil 2 minutes, stirring constantly.
10. Press berries through sieve ; set aside 1 cup juice (add water if necessary).
11. Discard pulp.
12. In a sauce pan, combine sugar and cornstarch ; gradually stir in blueberry juice, boil 2 minutes, stirring constantly and remove from the heat and cool 15 minutes.
13. Gently stir in remaining berries, carefully spoon over filling.
14. Chill 3 hours or until set ; store in the refrigerator.

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