Blueberry Cream Pie

• 113 cups vanilla wafer crumbs
• 2 tablespoons sugar granulated
• 5 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar granulated
• 3 tablespoons flour, all-purpose
• 1 cup light cream (half&half)
• 3 each egg yolks beaten
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar
• 5 cups blueberries
• 23 cup sugar granulated
• 1 tablespoon cornstarch

1. Combine the first four ingredients; press into the bottom and sides of an ungreased pie pan.
2. Bake at 350F (180C).
3. for 8 to 10 minutes or until crust just begins to brown.
4. Cool.
5. FILLING: In a saucepan, combine sugar, flour and salt.
6. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.
7. Cook and stir 2 minutes more.
8. Gradually whisk half into egg yolks; return all to pan.
9. Bring to a gentle boil; cook and stir 2 minutes.
10. Remove from heat; stir in butter and vanilla until butter is melted.
11. Cool 5 minutes, stirring occasionally.
12. Pour into crust; sprinkle with confectioners sugar.
13. Chill 30 minutes or until set.
14. 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).
15. Discard pulp.
16. In a saucepan, combine sugar and cornstarch.
17. Gradually stir in blueberry juice; bring to a boil.
18. Boil 2 minutes, stirring constantly.
19. Remove from the heat; cool 15 minutes.
20. Gently stir in the remaining 2 1/2 cups of berries; carefully spoon over filling.
21. Chill 3 hours or until set.
22. Store in the refrigerator.

vanilla wafer crumbs, sugar, butter, vanilla, sugar, flour, light cream, egg yolks, butter, vanilla, powdered sugar, blueberries, sugar, cornstarch

Taken from recipeland.com/recipe/v/blueberry-cream-pie-46400 (may not work)