Shelly's Recipe

LEMON BLUEBERRY MOUSSE PIE

Category: Pies - Cream and Custard

Single crust pie crust
2 tsp grated lemon peel

Filling
3 tbsp sugar
3 tbsp 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 thawed frozen dry pack blueberries
1 cup heavy cream, whipped
Grated lemon peel (optional)
Blueberries for garnish (optional)

Preheat oven to 425. Prepare and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

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 cup 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.