LEMON-BLUEBERRY CREAM PIE
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.
Provided by Kree6528
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 402.5, Fat 22.6, SaturatedFat 10.7, Cholesterol 103.5, Sodium 197.1, Carbohydrate 47.4, Fiber 1.4, Sugar 28.9, Protein 4.7
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