PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
COMBINE sugar and corn starch 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.
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.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 390
Calories from Fat230g
Total Fat 25g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 120mg
Sodium 170mg
Potassium 0mg
Total Carbohydrates 35g
Dietary Fiber 1g
Sugars 14g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet