Blueberry Cream Pie

• 1 1/3 c. vanilla wafer crumbs
• 2 Tbsp. sugar
• 5 Tbsp. butter or margarine, melted
• 1/2 tsp. vanilla extract
• 1/4 c. sugar
• 3 Tbsp. all purpose flour
• Pinch salt
• 1 c. half and half cream
• 3 egg yolks, beaten
• 3 Tbsp. butter or margarine
• 1 tsp. vanilla extract
• 1 Tbsp. confectioners sugar
• 5 c. fresh blueberries, divided
• 2/3 c. sugar
• 1 Tbsp. cornstarch

1. Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350u0b0 for 8-10 minutes or until crust just begins to 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 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. Meanwhile, crush 2 c. of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 c. 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 the refrigerator.

vanilla wafer crumbs, sugar, butter, vanilla extract, sugar, flour, salt, cream, egg yolks, butter, vanilla extract, confectioners sugar, fresh blueberries, sugar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26978 (may not work)