lemon-blueberry-mousse-pie

Lemon Blueberry Mousse Pie

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Prep Time:
25 min

Cook Time:
20 Min

Servings:
8 Servings

Difficulty:
Easy

Prep Time:
25 min

Cook Time:
20 Min

Servings:
8 Servings

Difficulty:
Easy

INGREDIENTS

  • 1 Classic Crisco® Pie Crust | Crisco – 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
  • 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 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.
  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.

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