Serves 8
A chilly summer pie that I love to serve after BBQ chicken and corn on the cob. As a child my MOM was known for her lemon chiffon pies so this brings back nice memories
Ingredients
Filling:
1 pint blueberries
¼ cup cornstarch
1 cup milk
3 large egg yolks
¾ cup sugar
Grated zest of 1 lemon
½ cup fresh lemon juice
1 cup sour cream
4 Tablespoons unsalted butter- soft but NOT melted.
Gingersnap crust recipe (see below)
Whipped cream
From Tate’s Bakery in the Hampton’s
For crust
2 cups finely crushed ginger snaps
Add 1 TBSP. dark brown sugar and pulse in food processor
3 TBSP. salted butter melted
Directions
- Pulse together ingredients for crust. Press into pie shell firmly bake until brown slightly crusty- about 10-12 minutes.
- For filling: In a medium bowl whisk together cornstarch and ¼ cup of the milk to dissolve the cornstarch. Whisk in the egg yolks until smooth.
- In a medium saucepan, combine the sugar, remaining ¼ cup milk, juice and lemon zest. Stir constantly until the sugar dissolves and the mixture simmers. Gradually whisk in the egg yolk mixture. Pour back into saucepan and cook over low heat- stirring until the mixture simmers. Let bubble for 1 minute. Remove the pan from the heat. Add the sour cream and butter and whisk until blended. Strain filling through a fine mesh sieve into a bowl and remove any bits of the egg.
- Pour the filling into a prepared crust. Cover with plastic wrap pressed directly on the filling to avoid the “pudding skin”. Refrigerate at least 3-4 hours or up to 1 day.
- Just before serving spread the whipped cream over the filling and sprinkle blueberries. Serve chilled
Suggestions- I also like to serve this with a blueberry sauce or fresh mint sprig.
