Lemon Blueberry Cream Pie Recipe

Lemon Blueberry Cream Pie picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Sugar1 Cup (16 tbs)
 Cornstarch3 Tablespoon
 Milk1 Cup (16 tbs)
 Egg yolks3 , beaten
 Butter/Margarine1⁄4 Cup (4 tbs)
 Lemon peel1 Tablespoon, finely shredded
 Lemon juice1⁄4 Cup (4 tbs)
 Dairy sour cream8 Ounce (1 Carton)
 Blueberries2 Cup (32 tbs)
 9 inch pastry shell1

Nutrition Facts

Serving size: Complete recipe

Calories 3344 Calories from Fat 1612

% Daily Value*

Total Fat 183 g281.9%

Saturated Fat 99.9 g499.4%

Trans Fat 0 g

Cholesterol 816.7 mg

Sodium 1215.2 mg50.6%

Total Carbohydrates 404 g134.6%

Dietary Fiber 9.3 g37.4%

Sugars 260.6 g

Protein 31 g62.8%

Vitamin A 75.4% Vitamin C 130.3%

Calcium 62.1% Iron 16.1%

*Based on a 2000 Calorie diet

Directions

1. In a saucepan combine the 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and lemon peel. Cook and stir over medium heat till 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 chill. When cool, stir the sour cream into mixture, then fold in blueberries; pour mixture into pastry shell. Cover and chill at least 4 hours. If desired, garnish with whipped cream lemon slices.
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