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Lemon-Blueberry Cream Pie

by on August 19, 2009 in Desserts, Pies August 19, 2009 DessertsPies
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Level: Intermediate

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Description

Yummy creamy pie, so fresh AND refreshing!

Ingredients

  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • 1 cup Milk
  • ¼ cups Butter
  • 3 whole Beaten Egg Yolks
  • 1 Tablespoon Finely Shredded Lemon Peel
  • ¼ cups Lemon Juice
  • 8 ounces, fluid Sour Cream
  • 2 cups Blueberries
  • Sweetened Whipped Cream (optional, But Good)
  • Lemon Slices To Garnish (optional, But Pretty)
  • 1 package 9 Inch Baked Pastry Shell

Preparation

In a saucepan, combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter, and 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 in sour cream and blueberries. Pour into pastry shell. Cover and chill at least 4 hours.

Optional: Top with sweetened whipped cream, garnish with lemons.

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