Creamy Lemon and Blueberry Pie

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/8 tsp Salt

• Snacks

  • 12 Rectangular honey graham crackers (about 1 & 1/3 sleeves

• Dairy

  • 6 tbsp Butter
  • 1 (14oz can Condensed milk, sweetened

Found on dessertnowdinnerlater.com

Description

Ingredients

• 12 rectangular honey graham crackers (about 1 & ⅓ sleeves)
• 6 Tbsp butter, melted
• 1 (14oz) can sweetened condensed milk
• 1 egg yolk
• ⅛ tsp salt
• 1 Tbsp lemon zest
• ½ cup lemon juice (about 4 to 5 lemons - I used Meyer lemons, but regular are fine)
• 1 cup fresh blueberries, rinsed and dried
• 1 Tbsp all-purpose flour

Directions

• Pre-heat oven to 350 degrees Fahrenheit. In a food processor, crush graham crackers until they resemble fine crumbs. Melt butter and add to crumbs. Press evenly in the bottom of a pie dish. Bake for 8 to 10 minutes or until golden brown.
• In a medium bowl, while the crust is baking, combine the sweetened condensed milk, egg yolk, salt, lemon zest and lemon juice with a whisk until smooth and thick. Toss the blueberries with the flour in a separate bowl until fully coated. Discard any excess flour. (This helps the blueberries not sink to the bottom of the pie.) Fold the flour coated blueberries into the creamy lemon mixture, then pour it into the hot crust & bake an additional 10 to 12 minutes until the filling is solid when jiggled in the pan.
• Let cool completely. Keep refrigerated. Serve with fresh whipped cream (1 cup of whipped cream with ½ cup powdered sugar.)
• *This recipe can be used for pie bars as well. Just press the crust into a square baking dish and follow the rest of the steps as usual.