Well, let me tell you, it IS good! I made two of these pies for Sunday's potluck at church. The recipe stated that the pie was best served the day it was made, but I couldn't do that, as I needed to make them the day before. The only thing I did on Sunday morning was to make some lemon-flavored whipped cream to put on top.
I made one of the pies with a homemade graham cracker crust (baked) and the other with a gluten-free baked pie shell, also homemade. I only tasted the gluten-free one, but the other pie must have been fine too, because not a scrap of either one was left. This is definitely one of the most delicious pies I've ever tasted.
Basically, the filling is similar to a lemon meringue pie filling, only with blueberries and sour cream added. Don't try this with frozen blueberries, as I fear the results would be very disappointing.
The only thing I did differently was to use whole eggs instead of egg yolks -- long ago, my mother taught me that a whole egg could be substituted for 2 egg yolks. This pie calls for 3 yolks, so I probably wouldn't have attempted this substitution except for the fact that I was making two pies. Thus, I would need 6 yolks, so I successfully substituted 3 whole eggs.
This substitution did make the filling a paler yellow, and I probably would have added a drop or two of yellow food coloring if I hadn't been out of that.
If you are making only one pie, go ahead and use the 3 yolks and find another use for the whites.
For the top, you could use cool whip, but I would suggest real whipped cream. I gilded the lily even further by making it a lemon flavored whipped cream. For the 2 pies, I whipped 2 cups of cream, adding in 1/2 cup confectioners sugar gradually after the cream reached soft peaks. I continued beating until the cream was in stiff peaks, adding 2 tablespoons of lemon juice, a tablespoon of vanilla and 1/2 tsp. of pure lemon extract. (If I'd had another lemon, I would have used a couple teaspoons of lemon zest instead of extract.) If you are making only one pie, simply halve all the quantities in these whipped cream directions.) I spread the whipped cream all over the top of each pie.
People were raving over this pie! And my hubby and I were very sorry there was none left over.
IT sounds delicious. I make homemade whip cream too, but never thought to make it lemon flavored. How clever!
ReplyDeleteI had never made lemon whipped cream either, Sandy. (Only chocolate and plain.) But I saw the lemon idea on a recipe for strawberry lemonade icebox cake and adapted it a bit. It went perfectly with the flavors in this pie.
DeleteOh, it sounds wonderful, my friend! I don't often crave blueberries, but after reading your post I am thinking I need to make a blueberry lemon cream pie.
ReplyDeleteHugs to you!
I don't often crave blueberries either, Stephanie, and I think a regular blueberry pie, while tasty, is a waste of fresh blueberries. But this one -- wow, I need to make another one of these soon!
DeleteReading about egg yolks and whites was all very interesting because I rarely bother with those directions...not even for a "white cake." It seems wasteful to me. 😉 Course that makes me a rebellious cook. So I didn't think too much about this recipe until I found wild blueberries for sale last night...$5 for an itty-bitty pint-size box. If I invite someone for tea...No way I can I safely bake a pie for myself!
ReplyDeleteI'm the exact same way about whites and yolks, Vee. If it's an even number of yolks, I choose to use the whole eggs every time. Less wasteful, as you said, and just easier.
DeleteI don't think either you or your company will be disappointed if you bake this pie. It is just so good.