Saturday, July 14, 2007
As a boy an event was a blueberry cream pie, but one day the recipe was lost. His mother had loaned it to someone, and later would never receive it back. However, a red recipe book would find its way into his daughter's hands by chance and she would recreate the pie. The blueberry cream pie would be savoured, complimented, and devoured by all.
My father was this boy. For the past 5 years, I have heard constant, whining and proding at my grandmother for a blueberry cream pie. She looked and looked and looked, but never found the recipe. I was then given an old Military wives cookbook from my other grandmother. I flipped through it that night and found the blueberry cream pie recipe. I knew that I had to make it.
And oh did I fall in love. Vanilla pudding folded into whipped cream. Licking my plate never tasted so good.
Blueberry Cream Pie
1 pkg vanilla pudding (don't use instant)
1.5 cups milk (I used whole)
1/2 cup whipping cream, whipped (I used regular cream, not heavy, but the recipe called for heavy)
2.5 pints blueberries
4 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp lemon juic
2 tsp lemon rind
1 baked pie shell, cooled
Mix the pudding together as directed by the box, chill. After pudding is chilled, fold in whipping cream, and place in pie shell. Add 2 cups blueberries and the rest of ingredients into a saucepan, cook into thicken. After thickening, add rest of blueberries, and chill. Once blueberries are chilled add to pie. Chill.
*I suggest maybe doing it overnight. I did it all in one day and it is very time consuming, but well worth it. The pie needed to set more, before we cut into it, but it didn' take away from the taste. It just made a finger-licking mess.
*This not only was made for my father but for Weekend Cookbook Challenge #18!