Blueberry Cream Pie

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For the Feast of Our Blessed Mother's Nativity, I bought everything to make this delicious pie. And then we drove fours hours to pick up a puppy and the pie never happened. I used the blueberries in a Buckle and saved the idea for the Feast of the Holy Name of Mary instead. We had company over and everyone enjoyed end-of-summer blueberries over a base of vanilla creaminess. You don't have to limit yourself to Mary's feast days or summer for this pie though. Blueberries are usually available all year 'round (although they can get pricey in the winter).

Blueberry Cream Pie
serves 8 to 10

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9-inch pie crust, prebaked and cooled

1 sml. box instant vanilla pudding
1 c. milk
1 1/2 c. whipping cream
¼ t. vanilla

3 c. blueberries, washed and picked over for stems
2 T. cornstarch
1/4 c. sugar
juice of half a lemon
1/4 c. water

Place milk and whipping cream in mixer bowl. Add pudding mix and vanilla and whip until it holds its peaks. Spoon into cooled pie shell and refrigerate for 30 minutes.

Mix cornstarch, sugar, lemon juice, water, and 1 cup blueberries in a small saucepan and bring to a boil. Cook over med-low heat until berries burst and sauce is thick. Add a tablespoon or so of water if necessary for a good consistency (depending on how juicy the berries and lemon are the sauce can thicken too much -- you want the consistency of pie filling). Remove from heat and stir in 1 cup more berries. Cool for about 15 minutes.

Top cream with berries -- being gentle so as to not disturb the cream filling. Top with remaining 1 cup berries. Refrigerate until ready to serve -- at least two hours.

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