Lemon-blueberry Cream Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk or 1 cup soymilk
• 3 beaten egg yolks
• 1/4 cup butter or 1/4 cup margarine
• 1 tablespoon finely shredded lemon zest
• 1/4 cup lemon juice
• 1 (8 ounce) carton sour cream (can use fat free)
• 2 cups fresh blueberries
• 1 (9 inch) baked pastry shells
• sweetened whipped cream (optional)
• lemon slice (optional)

Recipe

• 1 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.
• 2 transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
• 3 when cool, stir sour cream and blueberries into mixture; pour into pastry shell.
• 4 cover and chill at least 4 hours.
• 5 if desired, stir a little lemon peel into sweetened whipped cream. pipe or spoon atop pie. garnish with lemon slices, if desired.
• 6 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.