Lemon Blueberry Cream Pie

Ingredients

Pastry for 9" one crust pie, baked

3 TBS cornstarch

1 C. milk

3 large egg yolks, beaten

1/4 C. butter

1 TBS lemon peel, finely shredded

1/4 C lemon juice

8 ounces sour cream

2 C. fresh blueberries

Servings: 8 (1 pie)

Preparation Method

In 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 bowl; cover surface with plastic wrap and refrigerate until cool. When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.

Serving: At time of service, top with whipped cream & lemon slices as garnish.