Blueberry Cream Pie

Blueberry Cream Pie



CRUST:
1-1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
1/2 teaspoon vanilla extract

FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
1 egg plus 1 egg yolk, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon powdered sugar

TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Combine the crust ingredients and 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 1 to 2 minutes more. Gradually whisk half into egg mixture; 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 10 minutes. Gently stir in remaining berries; spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

I doubled this recipe and put it in a 9x13 inch pan for a large crowd
Submitted by: Joanna