Lemon-blueberry cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | cup | Milk |
| 3 | Beaten egg yolks | |
| ¼ | cup | Butter or margarine |
| 1 | tablespoon | Finely shredded lemon peel |
| ¼ | cup | Lemon juice |
| 1 | carton | (8 oz) dairy sour cream |
| 2 | cups | Fresh blueberries |
| 1 | 9-inch baked pastry shell | |
| Sweetened whipped cream (optional) | ||
Directions
I absolutely adore cream pies. An extravagent indulgence maybe, but one noone in my family can resist. Anyhow, here are two of my favorites. I clipped them from a magazine, but I can't remember which one. The lemon-blueberry was sent to the magazine by Catherine Schott of Needham, Mass. The banana is by Bernice V. Janowski of Stevens Point, Wis.
In a saucepan combine sugar and cornstarch. Add milk, egg yolks, butter or margarine, abd lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir two minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate till 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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@...> on Jul 22, 1997