From the 1961 Betty Crocker New Picture Cookbook
Pages 241, 341, 354 and 232
Blueberry Imperial Dessert
Bake a Graham Cracker Crust (see below) in a
square pan, 9x9x1-3/4-inches. Spread cooled filling for
Vanilla Cream Pie (see below) over crust; cover
with Blueberry Filling (below). Refrigerate several
hours. Garnish with Sweetened Whipped cream (see below).
Graham Cracker Crust
1-1/4 cups graham cracker crumbs (15 crackers)
2 tbsp sugar
1/4 cup butter, melted
Heat oven to 350-F (moderate). Mix graham cracker
crumbs and sugar in bowl. Add butter; mix thoroughly.
If desired, save 1/4 cup mixture for topping. Press
remaining mixture firmly and evenly against bottom
and sides of pie pan. Bake 10 minutes.
Cool; fill with chiffon or cream-type filling.
Vanilla Cream Pie Filling
1/2 cup sugar
2 tbsp cornstarch
1/2 tsp salt
2 cups milk
2 egg yolks, slightly beaten
2 tsp butter
1 tsp vanilla
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from
heat. Gradually stir at least half of hot mixture in to egg yolks. Then blend into hot
mixture in saucepan. Boil 1-minute more, stirring constantly. Remove from heat. Blend
in butter and vanilla. Cool and spread in prepared Graham Cracker Crust.
Blueberry Filling
1/4 cup sugar
2 tbsp cornstarch
1/2 tsp salt
1 can (15 oz) blueberries (in syrup), drained (reserve liquid)
1 tbsp lemon juice
2 tbsp butter
Mix sugar, cornstarch and salt in saucepan. Add
syrup drained from blueberries; stir until smooth.
Cook until thickened and clear, stirring contstantly.
Remove from heat and add lemon juice, butter and
blueberries. Cool. 8 to 10 servings.
Sweetened Whipped cream
1 cup chilled whipping cream (35% butterfat)
1/4 cup sifted confectioners' sugar
flavoring, if desired
Chill deep bowl and beater. Then place all
ingredients in bowl and beat together until stiff.
Makes 2 cups.