Lemon Blueberry Mousse Pie
Prep Time: 25 min
Cook Time: 20 Min
Serves 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, whipped
- Grated lemon peel
- Blueberries for garnish
Directions
- HEAT oven to 425°F.
- 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.
