1
box (4-serving size) lemon pudding and pie filling mix
1/2
cup granulated sugar
1/4
cup water
2
egg yolks
2/3
cup canned crushed pineapple with juice
1 1/3
cups water
1
teaspoon grated lemon peel
2
cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels
1/2
cup blueberry preserves, heated
Topping
1 1/2
cups whipping cream
1/3
cup powdered sugar
1/2
teaspoon vanilla
1 1/2
teaspoons grated lemon peel
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Steps
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
2
Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
3
In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
4
In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
5
In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.
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