Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Tarts Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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 t Vanilla
1 1/2 t 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.
