Blueberry Lemon Pudding Pie | BC Blueberry Council
For the filling, whisk the eggs in a medium bowl and set aside. In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated...
Ingredients
- 2 large (100 g) eggs
- ¼ cup (35 g) cornstarch
- ½ cup (80 g) granulated sugar
- ¾ cup (175 ml) 35% whipping cream
- ½ cup (120 ml) whole milk
- ½ cup (115 g) salted butter, softened
- ¼ cup (60 ml) lemon juice
- 4 cups (600 g) B.C. blueberries, fresh or frozen - divided
- 1¾ cups (240 g) graham cookies crumbs
- ¼ tsp (pinch) cinnamon
- ⅔ cup (150 g) salted butter, melted
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