Ingredientes para Lemon Blueberry Cream Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk (or dairy-free milk alternative)
- 2 large egg yolks
- Butter
- Lemon Zest
- 1/4 cup fresh lemon juice
- 1 cup sour cream (or dairy-free alternative)
- Fresh Blueberries
- Pastry Shells
- 1 cup sweetened whipped cream (dairy-free whipped topping can be substituted)
- Lemon Slice
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Cómo preparar Lemon Blueberry Cream Pie
- In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 2 cups whole milk (or dairy-free milk alternative for dairy-free version), 2 large egg yolks, 1/4 cup (1/2 stick) unsalted butter or vegan butter, and 1 tablespoon lemon zest.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
- Continue whisking for 2 minutes more.
- Remove from heat and stir in 1/4 cup fresh lemon juice.
- Transfer the mixture to a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until completely cool (at least 2 hours).
- Once cool, gently fold in 1 cup sour cream (or dairy-free alternative) and 1 1/2 cups fresh blueberries.
- Pour the filling into your prepared 9-inch pie crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- For the topping (optional): Gently fold a tablespoon of lemon zest into 1 cup of sweetened whipped cream (dairy-free whipped topping can be used for dairy-free version).
- Pipe or spoon the whipped cream topping onto the chilled pie.
- Garnish with fresh lemon slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
115g
Fat
53g
Carbs
15g