Lemon-Blueberry Cream Pie

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

Lemon-Blueberry Cream Pie
30 mins
by 5.0 4  people
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Related Categories:

Blueberry Pie, Desserts, Pie
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  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 3 beaten egg yolks
  • 1/4 cup butter or margarine
  • 1 tablespoon finely shredded lemon peel
  • 1/4 cup lemon juice
  • 1 8 ounce carton dairy sour cream
  • 2 cups fresh blueberries
  • 1 9-inch baked pastry shell
  • Finely shredded lemon peel (optional)
  • Sweetened whipped cream (optional)
  • Lemon slices (optional)
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.
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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