15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
FILLING
3 oz Pkg lemon pudding & pie
-filling mix
1/2 c Sugar
1/4 c Water
2 Egg yolks
2/3 c Canned, crushed pineapple
-with juice
1 1/3 c Water
1 ts Grated lemon peel
2 c Fresh or frozen
-blueberries, thawed
-drained on paper towels
1/2 c Blueberry preserves,
-warmed
TOPPING
1 1/2 c Whipping cream
1/3 c Powdered sugar
1/2 ts Vanilla
1 1/2 ts Grated lemon peel
Heat oven to 450 degrees. Prepare pie crust according to package
directions for one-crust baked shell using 10″ tart pan with removable
bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. DO NOT PRICK CRUST. Bake for 9 to 11 minutes or until lightly
browned. If crust puffs up during baking, gently press crust down with back
of wooden spoon. Cool. In medium saucepan, combine pudding mix, sugar,
1/4 c water and egg yolks; mix until smooth. Add pineapple, 1 1/3 c water
and 1 t lemon peel; cook and stir over medium heat until mixture comes to a
boil. Remove from heat; cool slightly. In small bowl, combine blueberries
and preserves. Spread over cooled baked crust. Spoon pudding mixture over
blueberry mixture. Refrigerate 30 minutes or until cold. In small bowl,
combine whipping cream, powdered sugar and vanilla; beat until stiff peaks
form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 t lemon
peel. Serve immediately. Store in refrigerator.
Yields
8 Servings
