LEMON BLUEBERRY CREAM PIE

By gaster16

Ingredients

• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk
• 3 beaten egg yolks
• 3/4 cup butter or margarine
• 1 tablespoon finely shredded lemon peel
• 1/4 cup lemon juice
• 1 8 oz. carton dairy sour cream
• 2 cups fresh blueberries
• 1 9" baked pastry shell
• Sweetened whipping cream
• Lemon slices

Preparation

Step 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. Transfer to a bowl, cover surface with plastic wrap and refrigerate until cool. When cool, stir sour cream and blueberries into mixture, our into pastry shell. Cover and chill at least 4 hours.

If desired stir a little lemon peel into sweetened whipped cream. Pipe or spoon on top of pie. Garnish with lemon slices.