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PaddyO's Granola Logo

Blueberry Lemon Cream Pie With Granola Crust

Blueberry Lemon Cream Pie With Granola Crust
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  1. 2 Cups PaddyO's Garnola
  2. 2 Tb butter (or butter alternative)
  3. 3 Cups whole milk (or full fat coconut milk)
  4. 3 Cups whipping cream (or full fat coconut milk)
  5. 3 Tb butter (or butter alternative)
  6. 1 1/3 Cup sugar, divided
  7. 6 egg yolks
  8. 1/2 Cup cornstarch
  9. 1 tsp. gluten-free vanilla extract
  10. juice of 1 large lemon
  11. Zest of one lemon
  12. 1 Cup fresh blueberries
  1. Preheat oven to 325°
  2. In a blender, crush 2 cups od granola and 3 tablespoons of butter
  3. Press the granola and butter mixture into a pie pan
  4. Bake 18 to 20 minutes at 325°
  5. Meanwhile, prepare lemon pudding on the stove top by combining milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
  6. Cook until butter is melted and milk is slightly scalded
  7. Whisk together egg yolks and 1/3 C sugar
  8. Slowly add this mixture to the hot milk mixture, whisking lightly
  9. Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
  10. Mix reserved milk and cornstarch together
  11. Add to hot milk mixture, whisking constantly
  12. Intermittently whisk mixture & continue to cook for the next 5-10 minutes
  13. Add juice of one large lemon and stir again
  14. Let both the crust cool then fill the granola crust with homemade lemon pudding
  15. Top with fresh blueberries and lemon zest before serving
PaddyO's Cereals

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