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Blueberry Cream Pie

This is a favorite pie with my family come blueberry season here in Michigan.—Diane Bullis, Grant, Michigan

6-8 ServingsPrep: 15 min. + chilling

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugars, flour, salt and nutmeg. Add
2 cups blueberries, butter and lemon juice. Bring to a boil over
medium-low heat, stirring constantly. Cook and stir for 2 minutes or
until thickened. Refrigerate for 15 minutes. stir in remaining
berries.
Pour into pastry shell. Refrigerate for 3 hours or until set. Combine
topping ingredients; serve with pie. Refrigerate leftovers. Yield:
6-8 servings.

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Blueberry Cream Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 344 calories, 12 g fat (7 g saturated fat), 9 mg cholesterol, 195 mg sodium, 58 g carbohydrate, 2 g fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.