Lemon-Blueberry Cream Pie

Fresh blueberries are folded into a cornstarch-thickened lemon filling that's been given a little more tang and richness with sour cream. It's spread in a baked pie shell and topped, if you wish, with whipped cream.

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Ingredients:

• 1 cup sugar
• 3 Tbsp. cornstarch
• 1 cup milk
• 3 egg yolks, beaten
• 1/4 cup butter or margarine, cut up
• 1 Tbsp finely shredded fresh lemon peel
• 1/4 cup fresh lemon juice
• 1 8oz. carton sour cream
• 2 cups fresh blueberries
• 1  9-inch baked pie shell  
• Sweetened whipped cream (optional)
• Lemon slices, to garnish (optional)

Method

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 with plastic wrap and 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.

Notes:

Number of servings: 8

Submitted By: larsoev
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