Blueberry Lemon Cream Pie With Granola Crust
A creamy and delicious dessert
Servings: 10 servings
Calories: 489kcal
Ingredients
- 2 C Bakery on Main Organic Happy Granola Sprouted Grains and Honey
- 2 T butter or butter alternative
- 3 C whole milk or full fat coconut milk
- 3 C whipping cream or full fat coconut milk
- 3 T butter or butter alternative
- 1 1/3 C sugar divided
- 6 egg yolks
- 1/2 C cornstarch
- 1 tsp. gluten-free vanilla extract
- juice of 1 large lemon
- Zest of one lemon
- 1 C fresh blueberries
Instructions
- Preheat oven to 325°
- In a blender, crush 2 C Bakery on Main Organic Happy Granola Sprouted Grains and Honey 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
Nutrition
Calories: 489kcal | Carbohydrates: 57g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 238mg | Sodium: 124mg | Potassium: 272mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1510IU | Vitamin C: 3.7mg | Calcium: 165mg | Iron: 1.5mg