Blueberry Imperial Dessert

From the 1961 Betty Crocker New Picture Cookbook, pages 241, 341, 354 and 232.

Blueberry Imperial Dessert

Bake a Graham Cracker Crust (below) in a
square pan, 9 x 9 x 1-3/4-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 (below).
8 to 10 servings.

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. Press remaining mixture firmly and evenly against bottom and sides of baking pan. Bake 10 minutes. Cool.

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 eat. 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 into 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 constantly. Remove from heat and add lemon juice, butter and blueberries. Cool.

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.