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Blueberry Lemon Sour Cream Pie




Source of Recipe


Internet


List of Ingredients




Crust
1/2 cup 50% less fat Crisco butter sticks
3 cups low fat graham crackers
2 Tablespoons splenda

Crush graham crackers and mix with 2 Tablespoons splenda and Crisco. Place in pie pan and press to make crust.

Filling
1/4 cup of 50% less fat butter flavored sticks
3 Tablespoons cornstarch
1 cup 2% milk
1 cup splenda
3 beaten egg yolks
1/4 cup lemon juice
1 (8 oz.) carton of fat free sour cream
3 cups fresh blueberries or frozen (toss with 2 Tablespoons of Splenda)

In saucepan, combine splenda with cornstarch. Stir in egg yolks, Crisco, and milk. Stir over medium heat until thickened. Remove from heat and stir in lemon juice. Refrigerate until chilled. When chilled, stir in sour cream and blueberries. Pour on crust. Place in refrigerator for at least 4 hours. (Optional: serve with fat free whip cream)


Recipe