Recipe - Lemon-Blueberry Cream Pie

1 cup Sugar
3 tablespoon Cornstarch
1 cup Milk
3 Beaten egg yolks
One fourth cup Butter or margarine
1 tablespoon Finely shredded lemon peel
One fourth cup Lemon juice
1 ct (8 oz) dairy sour cream
2 cup Fresh blueberries
1 9inch baked pastry shell
Sweetened whipped cream
(optional)

I absolutely adore cream pies. An extravagent indulgence maybe, but one
noone in my family can resist. Anyhow, here are two of my favorites. I
clipped them from a magazine, but I can't remember which one. The
lemonblueberry was sent to the magazine by Catherine Schott of Needham,
Mass. The banana is by Bernice V. Janowski of Stevens Point, Wis.

In a saucepan combine sugar and cornstarch. Add milk, egg yolks, butter or
margarine, abd lemon peel. Cook and stir over medium heat till thickened
and bubbly; cook and stir two minutes more. Remove from heat; stir in lemon
juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate
till cool. When cool, stir sour cream and blueberries into mixture; pour
into pastry shell. Cover and chill at least 4 hours. If desired, stir a
little lemon peel into sweetened whipped cream. Pipe or spoon atop pie.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell"
mbell@cdsnet.net on Jul 22, 1997