Lemon Blueberry Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This creamy and amazingly light blueberry cream pie is great for the summer or any take along party. I hope you try it soon! Ingredients:
1 c sugar |
3 tbsp cornstarch |
1 c milk |
3 egg yolks, beaten |
1/4 c butter |
1 tbsp lemon peel |
1/4 c fresh lemon juice |
1 c sour cream |
2 c fresh blueberries |
whipping cream |
lemon slices |
1 9 inch pie shell |
Directions:
1. In a saucepan combine sugar and cornstarch. Whisk in milk, egg yolks, butter and lemon peel.
2. Heat over medium stirring constantly until bubbly, smooth and thickened.
3. Remove from heat and add lemon juice.
4. Transfer to a bowl, cover with plastic to prevent a skin and refrigerate.
5. When cool, stir in sour cream and 1.5 c of blueberries.
6. Transfer to prepared pastry shell.
7. Cover with remaining blueberries and chill for 4 hours.
8. Garnish with whipped cream and lemon slices.
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