---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Blueberry Cream Pie
  Categories: Dessert, Posted-mm
       Yield: 6 servings
  
            CRUST:
   1 1/3 c  Vanilla wafer crumbs
       2 T  Granulated sugar
       5 T  Butter or margarine, melted
     1/2 t  Vanilla extract
            FILLING:
     1/4 c  Granulated sugar
       3 T  All-purpose flour
         pn Pinch of salt
       1 c  Half-and-half cream
       3    Egg yolks, beaten
       3 T  Butter
       1 t  Vanilla extract
       1 T  Confectioners' sugar
            TOPPING:
       5 c  Fresh blueberried (divided)
     2/3 c  Granulated sugar
       1 T  Cornstarch
  
   Source: A Taste of Home Magazine Jun/Jul 1996
   
   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.
   
   Yield: 6-8 servings
   
   From the recipes files of suzy@gannett.infi.net
  
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