| 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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