CRUST:
1 c Finely crushed vanilla
-wafers
1/4 c Melted butter
FILLING:
1/4 c Softened butter
3/4 c Powdered sugar
1 Egg
21 oz Can blueberry pie filling
1/2 pt Whipping cream
Yield: Makes one 10-in pie
DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter
(reserve remaining crumbs for topping). Press into bottom of 10-inch
pie plate.
Filling: Beat butter and powdered sugar until light and fluffy. Add
egg and beat well. Spread over crumb crust. Spread can of blueberry
pie filling on top. Whip cream very stiff and spread on top of
blueberry pie filling. Sprinkle 1/4 cup reserved crumbs over top.
Refrigerate at least 1 hour before serving.
Yields
10 servings