Lemon-Blueberry Cream Pie
Recipe from Better Homes and Gardens

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


Lemon-Blueberry Cream Pie

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Servings: Makes 8 servings.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Related Categories: Pie
 
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Ingredients
  • 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)
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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
Calories 420, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 110 mg, Sodium 161 mg, Carbohydrate 50 g, Fiber 2 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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