Buttermilk Lemon Pie with Apricot Blueberries

lemon blueberry pie (37) WM

Yummy!  I had some buttermilk that I didn’t use for buttermilk pancakes, lemons that I didn’t use for lemon meringue pie, and frozen blueberries that I needed to use up.  I found a job for a buttermilk lemon pie, and added my own twist as usual.

Ingredients:

1 baked pie crust

for the custard

1 1/2 cups white sugar

2 tablespoons + 1 1 /2 teaspoons cornstarch

8 tablespoons unsalted butter, melted

3 large eggs

2 teaspoons vanilla

1 cup buttermilk (1/2 pint)

lemon zest from 2 lemons

roughly 6 tablespoons lemon juice from roughly 2 lemons

for the apricot blueberry sauce

2/3 cup apricot preserves

2 cups frozen or fresh blueberries

lemon blueberry pie (6) WM

for the whipped cream topping

16 ounces whipping cream

4 tablespoons sugar

2 tablespoons vanilla

lemon blueberry pie (24) WM

Directions:

1. Stir the sugar and cornstarch.

2. Beat in the melted butter, eggs, vanilla, buttermilk, lemon zest, and lemon juice.

3. Bake until set, about 45-55 minutes in a 325 degree oven.

4. Meanwhile.  Heat the apricot preserves & blueberries over medium heat in a saucepan until the two “melt” together.  Set aside until the custard pie has finished cooking.

5. Pull the cooked custard pie out of the oven, spoon the apricot / blueberry sauce over the custard and let cool.

6. Right before serving make the whipped cream topping and decoratively scoop on top.  Serve chilled.

 

lemon blueberry pie (13) WM

Speak Your Mind

*