1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 cup sugar
3 tablespoons all-purpose flour
1 cup half-and-half cream
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch
My notes on making this pie:
– You really need to use fresh blueberries. I’ve tried with frozen ones several times and it never comes out the same. The top just gets too watery.
– I use my coffee bean grinder to chop up the Nilla Wafer cookies. I have also bought the generic brand Nilla Wafers and they taste just fine.
– I’m definitely not a great pastry chef, so the cream is always the most challenging part to me. My only advice is cook it for less time than you think you need to! If it’s sticky, you’ve cooked it for too long.
– This pie is good for about 3 days. (If it lasts that long!)
What’s your favorite kind of pie? What do you like to make with blueberries?