Blueberry Cream Pie - cooking recipe

Ingredients

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

Preparation

Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350\u00b0 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.