Lemon-Blueberry Cream Pie - cooking recipe

Ingredients

1 cup sugar
3 tablespoons cornstarch
1 cup milk or 1 cup soymilk
3 beaten egg yolks
1/4 cup butter or 1/4 cup margarine
1 tablespoon finely shredded lemon zest
1/4 cup lemon juice
1 (8 ounce) carton sour cream (can use fat free)
2 cups fresh blueberries
1 (9 inch) baked pastry shells
sweetened whipped cream (optional)
lemon slice (optional)

Preparation

In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
Transfer to a bowl; cover surface with plastic wrap and refrigerate until 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. Garnish with lemon slices, if desired.
NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.