Lemon-Blueberry Cream Pie

Creamy clouds of tart-sweet flavor swirl around your tongue with each bite of this pie.



by 4  people


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Servings: 8
Prep Time: 30 mins
Related Categories: Desserts, Healthy Cooking, Low Sodium, Pie
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Ingredients
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    1   cup 
    sugar
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    3   tablespoons 
    cornstarch
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    1   cup 
    milk
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    3   
    beaten egg yolks
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    1/4  cup 
    butter or margarine
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    1   tablespoon 
    finely shredded lemon peel
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    1/4  cup 
    lemon juice
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    1  8  ounce carton 
    dairy sour cream
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    2   cups 
    fresh blueberries
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    1   
    9-inch baked pastry shell
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    Finely shredded lemon peel (optional)
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    Sweetened whipped cream (optional)
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    Lemon slices (optional)

Directions
1.
In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
2.
When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 420, Fat, total (g) 23, chol. (mg) 110, sat. fat (g) 10, carb. (g) 50, fiber (g) 2, pro. (g) 5, sodium (mg) 161, Percent Daily Values are based on a 2,000 calorie diet
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