Blueberry Lemon Cream Pie With Granola Crust
Blueberry Lemon Cream Pie With Granola Crust
2018-07-29 22:40:47
Ingredients
- 2 Cups PaddyO's Garnola
- 2 Tb butter (or butter alternative)
- 3 Cups whole milk (or full fat coconut milk)
- 3 Cups whipping cream (or full fat coconut milk)
- 3 Tb butter (or butter alternative)
- 1 1/3 Cup sugar, divided
- 6 egg yolks
- 1/2 Cup cornstarch
- 1 tsp. gluten-free vanilla extract
- juice of 1 large lemon
- Zest of one lemon
- 1 Cup fresh blueberries
Instructions
- Preheat oven to 325°
- In a blender, crush 2 cups od granola and 3 tablespoons of butter
- Press the granola and butter mixture into a pie pan
- Bake 18 to 20 minutes at 325°
- Meanwhile, prepare lemon pudding on the stove top by combining milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
- Cook until butter is melted and milk is slightly scalded
- Whisk together egg yolks and 1/3 C sugar
- Slowly add this mixture to the hot milk mixture, whisking lightly
- Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
- Mix reserved milk and cornstarch together
- Add to hot milk mixture, whisking constantly
- Intermittently whisk mixture & continue to cook for the next 5-10 minutes
- Add juice of one large lemon and stir again
- Let both the crust cool then fill the granola crust with homemade lemon pudding
- Top with fresh blueberries and lemon zest before serving
PaddyO's Cereals http://www.granola.ie/
