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Lemon Blueberry Mousse Pie

lemon-blueberry-mousse-pie

Cook Time: 20 Min

Yield: 8 Servings

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lemon-blueberry-mousse-pie

Ingredients

  • Single crust
  • FILLING
  • 3 Tbsp. sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 3 large egg yolks
  • 1/2 C. milk
  • 1/3 C. thawed, frozen lemonade concentrate
  • 1 to 1 1/4 C. fresh or frozen blueberries, thawed
  • 1 C. heavy cream, whipped to soft peaks
  • Grated lemon peel
  • Blueberries for garnish

Directions

  1. HEAT oven to 425°F.
  2. PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
  3. COMBINE sugar and cornstarch in small saucepan. Add egg yolks and milk. Stir in lemonade concentrate. Cook and stir on low heat until thickened. Cool to room temperature. Spread 1/3 C. mixture in bottom of cooled baked pie crust.
  4. DRY blueberries between paper towels. Arrange in single layer over filling in pie crust. Gently stir whipped cream into remaining filling. Spoon over blueberries in pie crust. Refrigerate 2 to 3 hours before serving. Garnish with grated lemon peel and blueberries, if desired.

Lemon Blueberry Mousse Pie

lemon-blueberry-mousse-pie

Cook Time: 20 Min

Yield: 8 Servings

Ingredients

  • Single crust
  • FILLING
  • 3 Tbsp. sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 3 large egg yolks
  • 1/2 C. milk
  • 1/3 C. thawed, frozen lemonade concentrate
  • 1 to 1 1/4 C. fresh or frozen blueberries, thawed
  • 1 C. heavy cream, whipped to soft peaks
  • Grated lemon peel
  • Blueberries for garnish

Directions

  1. HEAT oven to 425°F.
  2. PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
  3. COMBINE sugar and cornstarch in small saucepan. Add egg yolks and milk. Stir in lemonade concentrate. Cook and stir on low heat until thickened. Cool to room temperature. Spread 1/3 C. mixture in bottom of cooled baked pie crust.
  4. DRY blueberries between paper towels. Arrange in single layer over filling in pie crust. Gently stir whipped cream into remaining filling. Spoon over blueberries in pie crust. Refrigerate 2 to 3 hours before serving. Garnish with grated lemon peel and blueberries, if desired.

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