Ingredients
1-1/3 cups vanilla wafer crumbs (about 40 wafers)2 tablespoons sugar5 tablespoons butter, melted1/2 teaspoon vanilla extractFILLING:1/4 cup sugar3 tablespoons all-purpose flourPinch salt1 cup half-and-half cream3 large egg yolks, beaten3 tablespoons butter1 teaspoon vanilla extract1 tablespoon confectioners’ sugarTOPPING:5 cups fresh blueberries, divided2/3 cup sugar1 tablespoon cornstarch
Preparation
Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° 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. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners’ sugar. Chill 30 minutes or until set.
Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup 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 pie in the refrigerator.
