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