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Yummy Blueberry Cream Pie

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“This is a tasty treat that looks pretty too! It's the only blueberry pie I know of with a vanilla wafer crust - my DH absolutely loves it! I found the recipe years ago in a magazine, but I can't remember which one! Hope you like it! *I usually skip the sieve part, you can follow through if you like.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just brown. Cool.
  2. 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 longer.
  3. Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
  4. Remove from the heat, stir in butter and vanilla until melted.
  5. Cool 5 minutes, stirring occasionally.
  6. Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
  7. Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
  8. Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
  9. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
  10. Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
  11. Chill 3 hours or until set. Store in refrigerator.

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