Blackberry Cream Pie Recipe
Ingredients
| Pie shell | 8 inch, baked | |
| 1 1/2 cup evaporated skim milk | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Blackberries | 1 1/2 Cup (16 tbs) | |
Directions
Combine evaporated milk, sugar replacement, cornstarch, and lemonjuice in the top of a double boiler.
Stir to dissolve cornstarch.
Place over simmering water; then cook and stir until mixture thickens.
Allow to cool slightly; then fold in blackberries.
Transfer to baked pie shell.
Allow to cool.
Stir to dissolve cornstarch.
Place over simmering water; then cook and stir until mixture thickens.
Allow to cool slightly; then fold in blackberries.
Transfer to baked pie shell.
Allow to cool.
Chef
