Lemon-Blueberry Cream Pie

Ingredients

• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk or soymilk
• 3 beaten egg yolks
• 1/4 cup butter or margarine
• 1 tablespoon finely shredded lemon zest
• 1/4 cup lemon juice

• 1 (8 ounce) carton sour cream (can use fat free)
• 2 cups fresh blueberries

• 1 (9 inch)  baked pastry shells
• sweetened whipped cream (optional)
• lemon slice (optional)

Directions

1. 1

   In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.

2. 2

   Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.

3. 3

   When cool, stir sour cream and blueberries into mixture; pour into pastry shell.

4. 4

   Cover and chill at least 4 hours.

5. 5

   If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.

6. 6

   NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.