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Ingredientes
- 15 ounce Pkg Pillsbury Refrigerated Pie Crusts
- 3 ounce Pkg lemon pudding & pie filling mix
- 1/2 c. Sugar
- 1/4 c. Water
- 2 x Egg yolks
- 2/3 c. Canned, crushed pineapple with juice
- 1Â 1/3 c. Water
- 1 tsp Grated lemon peel
- 2 c. Fresh or possibly frzn blueberries, thawed liquid removed on paper towels
- 1/2 c. Blueberry preserves, warmed
- 1Â 1/2 c. Whipping cream
- 1/3 c. Powdered sugar
- 1/2 tsp Vanilla
- 1Â 1/2 tsp Grated lemon peel
Direcciones
- 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 possibly 9" pie pan. (Chill remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Don't PRICK CRUST. Bake for 9 to 11 min or possibly till lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cold. In medium saucepan, combine pudding mix, sugar, 1/4 c water and egg yolks; mix till smooth. Add in pineapple, 1 1/3 c water and 1 t lemon peel; cook and stir over medium heat till mix comes to a boil. Remove from heat; cold slightly. In small bowl, combine blueberries and preserves. Spread over cooled baked crust. Spoon pudding mix over blueberry mix. Chill 30 min or possibly till cool. In small bowl, combine whipping cream, powdered sugar and vanilla; beat till stiff peaks form. Spoon or possibly spread over pudding mix; sprinkle with 1 1/2 t lemon peel. Serve immediately. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 460 | |
| Calories from Fat 197 | 43% |
| Total Fat 22.08g | 28% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 370mg | 15% |
| Potassium 107mg | 3% |
| Total Carbs 64.92g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.55g | 16% |
| Protein 2.38g | 4% |
