Baked Blueberry Custard Pie

Instructions

1. 1

   Preheat the oven to 350°F. Stir together the vanilla wafer crumbs, 2 tablespoons sugar, melted butter, and 1/2 teaspoon vanilla extract in a bowl. Press the crumb mixture into the bottom and up the sides of an ungreased 9-inch pie plate. Bake for 8 to 10 minutes, until the crust just begins to brown. Let cool.

2. 2

   In a saucepan, whisk together the 1/4 cup sugar, 3 tablespoons flour, and a pinch of salt. Gradually whisk in the 1 cup half-and-half cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook, stirring, for two more minutes. Slowly and gradually whisk half of the hot mixture into the 3 beaten egg yolks. Return the egg yolk mixture to the saucepan. Bring to a gentle boil and cook, stirring constantly, for two minutes. Remove from heat. Stir in 3 tablespoons butter and 1 teaspoon vanilla until the butter is melted. Let cool for five minutes, stirring occasionally.

3. 3

   Pour the cooled custard filling into the baked and cooled pie crust. Sprinkle with 1 tablespoon confectioners' sugar. Chill in the refrigerator for 30 minutes, until filling is set.

4. 4

   While the custard filling sets, make the blueberry topping. Crush 2 cups of the fresh blueberries in a medium saucepan. Bring to a boil and boil, stirring constantly, for two minutes. Press the cooked berries through a sieve. Set aside 1 cup of the blueberry juice (add water if necessary to reach 1 cup). Discard the pulp. In a separate saucepan, stir together the 2/3 cup sugar and 1 tablespoon cornstarch. Gradually stir in the 1 cup blueberry juice. Bring to a boil and boil mixture, stirring constantly, for two minutes, until thickened. Remove from heat and let cool for 15 minutes. Gently stir in the remaining 3 cups of fresh blueberries.

5. 5

   Carefully spoon the blueberry topping over the set custard filling. Chill in the refrigerator for three hours, until the topping is set.