Pies recipes

Lemon Frost Pie With Blueberry Sauce

Course : Pies
Serves: 8

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Ingredients:

---CRUST---

1 cup all-purpose flour

1/2 cup margarine -- softened

2 tablespoons sugar

1/4 teaspoon salt

---FILLING---

2 large egg whites -- at room temperature

2/3 cup sugar

2 teaspoons freshly grated lemon peel

1/4 cup fresh lemon juice

2 drops yellow food coloring -- up to 3

1 cup heavy cream -- whipped

---BLUEBERRY SAUCE---

2 tablespoons cornstarch

2/3 cup cold water

2/3 cup sugar

1 teaspoon fresh lemon juice

1 dash salt

2 cups blueberries -- fresh or frozen

Preparation / Directions:

With pastry blender or fork, combine flour, margarine, sugar, and salt until mixture is consistency of coarse meal. Press onto bottom and up sides of 9-inch pie plate. Bake at 375 degrees for 12 to 15 minutes; cool. In large bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently stir in lemon peel, lemon juice, and food coloring. Fold in whipped cream. Pour filling into baked crust. Refrigerate until serving. Can be made 2 days ahead. Can also be frozen; thaw before serving. Serve with Blueberry Sauce. Blueberry Sauce: In medium saucepan, dissolve cornstarch in cold water. Add sugar, lemon juice and salt. Stir over medium heat until thick. Gently stir in blueberries. Refrigerate sauce until serving. Serve sauce hot or cold over slice of pie. "A Salad Luncheon for Queen Judy"

Nutritional Information:

436 Calories (kcal); 23g Total Fat; (45% calories from fat); 4g Protein; 57g Carbohydrate; 41mg Cholesterol; 245mg Sodium

Lemon Frost Pie With Blueberry Sauce

Ingredients:

Preparation / Directions:

Nutritional Information:

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