Blueberry Cream Pie
You can use a purchased vanilla crumb crust, make your own or see my recipe HERE
Servings 8
Ingredients:
1 (9-inch) prepared vanilla crumb crust (purchased or homemade)
1/3 cup sugar
3 tablespoons all-purpsoe flour
pinch of salt
1 cup light cream (such as half and half)
3 egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 tablespoon sifted confectioners sugar
1 (21-ounce) can blueberry pie filling
Instructions:———————————-
Place egg yolks in a heat proof bowl; set aside.
In a saucepan combine 1/3 cup sugar with flour and salt; gradually whisk in the cream, then cook over medium heat until thickened (about 2 minutes) then continue cooking for another 1 minute.
Gradually whisk half of the cream mixture into the eggs, then return all to the saucepan and mix in butter and vanilla; cool for about 5-7 minutes.
Transfer into prepared crust.
Sprinkle 1 tablespoon (or a little more) over the top of the custard.
Refrigerate until for about 1 hour or until set.
Carefully spoon the blueberry pie filling over the top then return to refrigerator for another 3 hours.
Related posts:
- Kitten’s Lemon-Lover’s lemon Sour Cream Pie
Homemade Cheesecake Ice Cream And Blueberry Drizzle Sauce
Kitten’s No Bake Fresh Blueberry Pie
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