"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

LEMON-BLUEBERRY PIE Recipe

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This recipe for LEMON-BLUEBERRY PIE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, June 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 baked pie crust

3 t. CORNSTARCH
1 C.MILK
3 LGE EGG YOLKS BEATEN
1/4 C. BUTTER
1 T. LEMON PEEL
1/4 C. LEMON JUICE
8 OZ. SOUR CREAM
2 C. BLUEBERRIES

Directions:
Directions:
IN SAUCEPAN COMBINE 1 C. SUGAR AND CORNSTARCH. ADD MILK, EGG YOLKS, BUTTER, AND LEMON PEEL. COOK AND STIR OVER MED. HEAT UNTIL THICK AND BUBBLY; COOK AND STIR 2 MIN. MORE. REMOVE FROM HEAT AND STIR IN LEMON JUICE.
COOL AND REFRIG.; WHEN COOL STIR SOUR CREAM AND BLUEBERRIES INTO MIXTURE.
POUR INTO BAKED PIE SHELL, COVER AND CHILL AT LEAST 4 HRS.

Personal Notes:
Personal Notes:
TOP WITH WHIPPED CREAM OR KOOL WHIP

 

 

 

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