Lemon Blueberry Cream Pie Recipe
Servings: 8
Ingredients
- Pastry for 9" one crust pie, baked
- 3 Tbsp. cornstarch
- 1 c. lowfat milk
- 3 lrg egg yolks, beaten
- 1/4 c. butter
- 1 Tbsp. lemon peel, finely shredded
- 1/4 c. lemon juice
- 8 ounce lowfat sour cream
- 2 c. fresh blueberries
Directions
- Servings: 8 (1 pie)
- In saucepan, combine 1 c. sugar and cornstarch. Add in lowfat milk, egg yolks, butter, and lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 min more.
- Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and chill till cold.
- When cold, stir lowfat sour cream and blueberries into mix; pour into baked pastry shell. Cover and refrigerateat least 4 hrs.
- Serving: At time of serving, top with whipped cream & lemon slices as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 194 | |
| Calories from Fat 131 | 68% |
| Total Fat 14.78g | 18% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 109mg | 5% |
| Potassium 143mg | 4% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.38g | 4% |
| Protein 3.81g | 6% |
