| LEMON BLUEBERRY MOUSSE PIE |
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Makes 1 9-inch Pie Prep time: 45 minutes Chill time: 2-3 hoursCrust 9-inch Classic CRISCO Double Pie Crust 2 teaspoons grated lemon peel Filling 3 tablespoons sugar 2 tablespoons cornstarch 3 egg yolks, beaten 1/2 cup milk 1/3 cup thawed frozen lemonade concentrate 1 to 1-1/4 cups fresh or thawed frozen dry pack blueberries 1 cup whipping cream, whipped Grated lemon peel (optional) Blueberries (optional) For crust, prepare (see Classic Crisco Pie Crust recipe) adding lemon peel to flour mixture. Bake and cool. For filling, combine sugar and cornstarch in small saucepan. Add egg yolks and milk. Stir in lemonade concentrate. Cook and stir on low heat until thickened and translucent. Cool to room temperature. Spread 1/3 cup custard in bottom of cooled baked pie crust. Dry blueberries between paper towels. Arrange in single layer over filling in pie crust. Stir small amount of whipped cream into remaining filling. Fold in remaining whipped cream. Spoon over blueberries in pie crust. Refrigerate 2 to 3 hours before serving. Garnish with grated lemon peel and blueberries, if desired. |
