1/2 pound coarse chopped pretzel
1/2 pound butter whipped cream
2 egg yolks
1 2/3 cups blueberries
6 small creamers' sugar
1 teaspoon vanilla extract
2 teaspoons distilled white vinegar
Cool crust completely. Note: many pastry-tipped rotis hold pretzels atop edges of pans, so place hobnax onto bottom of pan. Bake 8 minutes in the preheated oven.
In medium bowl, beat cream in small bowl until froth-like. Beat in custard flakes. Gently stir sugar, vanilla and vinegar. Gently spoon into crust. Serve warm.