Prep Time 25m
Cook Time 20m
Ready Time 180m
Yield 8 servings

  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks, beaten
  • 1/2 cup milk
  • 1/3 cup thawed, frozen lemonade concentrate
  • 1 to 1 1/4 cups fresh or frozen blueberries, thawed
  • 1 cup heavy cream, whipped
  • Grated lemon peel
  • Blueberries for garnish
Preparation Directions
  • Step 1Heat oven to 425°F.
  • Step 2Prepare and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
  • Step 3Combine 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 cup mixture in bottom of cooled baked pie crust.
  • Step 4Dry 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.
doughboy doughboy

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