Ingredients: |
Ingredients: 1 – 15 oz pkg. Refrigerated pie crust
Filling:
1 - 2.9 oz. Pkg. Lemon pudding and pie filling mix
½ cup sugar
¼ cup water
2 egg yolks
2/3 cup canned crushed pineapple with juice
1 1/3 cups water
1 t. grated lemon peel
2 cups fresh or frozen blueberries, thawed, drained on paper towels
½ cup blueberry preserves, warmed
Topping:
1 ½ cups whipping cream
1/3 cup powdered sugar
½ t. vanilla
1 ½ t. grated lemon peel
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Directions: |
Directions:Heat oven to 450°. Prepare pie crust according to package directions for one crust baked pie shell using a 9” pie pan. (Refrigerate remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST! Bake at 450° for 9-11 minutes or until lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool.
In medium saucepan, combine pudding mix, sugar, ¼ cup water and egg yolks; mix until smooth. Add pineapple, 1 1/3 cups water and 1 t. lemon peel; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly.
In small bowl, combine blueberries and preserves. Spread over cooled baked crust. Spoon pudding mixture over blueberry mixture. Refrigerate 30 minutes or until cold.
In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 ½ t. lemon peel. Serve immediately. Store in refrigerator. Serves 8.
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This recipe for Blueberry Pineapple Cream Pie is from