| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 | c | Milk |
| 3 | Beaten egg yolks | |
| 1/4 | c | Butter or margarine |
| 1 | tb | Finely shredded lemon peel |
| 1/4 | c | Lemon juice |
| 1 | ct | (8 oz) dairy sour cream |
| 2 | c | Fresh blueberries |
| 1 | 9-inch baked pastry shell | |
| Sweetened whipped cream (optional) |
INSTRUCTIONS
I absolutely adore cream pies. An extravagent indulgence maybe, but one noone in my family can resist. Anyhow, here are two of my favorites. I clipped them from a magazine, but I can't remember which one. The lemon-blueberry was sent to the magazine by Catherine Schott of Needham, Mass. The banana is by Bernice V. Janowski of Stevens Point, Wis. In a saucepan combine sugar and cornstarch. Add milk, egg yolks, butter or margarine, abd lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir two minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate till cool. When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@cdsnet.net> on Jul 22, 1997
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