Lemon-Blueberry Cream Pie |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate. Ingredients:
1 cup sugar |
3 tablespoons cornstarch |
1 cup milk or 1 cup soymilk |
3 beaten egg yolks |
1/4 cup butter or 1/4 cup margarine |
1 tablespoon finely shredded lemon zest |
1/4 cup lemon juice |
1 (8 ounce) carton sour cream (can use fat free) |
2 cups fresh blueberries |
1 (9 inch) baked pastry shells |
sweetened whipped cream (optional) |
lemon slice (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.
2. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
3. When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
4. Cover and chill at least 4 hours.
5. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
6. NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
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