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

Related recipes