Blueberry Lemon Cream Pie with Granola Crust

September 20, 2017

How can you make a delicious slice of homemade pie even better…? By making it with our wholesome Organic Sprouted Grains Granola and filling it with the refreshing and flavor-packed taste of lemon and blueberries! Chandice from This Vivacious Life has brought us this bakeshop delicious dessert that is sure to make your taste buds happy! The weather may be getting colder but you can still pretend it’s summer with this delicious indulgence that is easy to make… and enjoy!

Ingredients

2 C Bakery on Main Organic Happy Granola Sprouted Grains and Honey
2 T butter (or butter alternative)
3 C whole milk (or full fat coconut milk)
3 C whipping cream (or full fat coconut milk)
3 T butter (or butter alternative)
1 1/3 C sugar, divided
6 egg yolks
1/2 C cornstarch
1 tsp. gluten-free vanilla extract
juice of 1 large lemon
Zest of one lemon
1 C fresh blueberries

Directions

Preheat oven to 325°
In a blender, crush 2 C Bakery on Main Organic Happy Granola Sprouted Grains and Honey and 3 tablespoons of butter
Press the granola and butter mixture into a pie pan
Bake 18 to 20 minutes at 325°
Meanwhile, prepare lemon pudding on the stove top by combining milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
Cook until butter is melted and milk is slightly scalded
Whisk together egg yolks and 1/3 C sugar
Slowly add this mixture to the hot milk mixture, whisking lightly
Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
Mix reserved milk and cornstarch together
Add to hot milk mixture, whisking constantly
Intermittently whisk mixture & continue to cook for the next 5-10 minutes
Add juice of one large lemon and stir again
Let both the crust cool then fill the granola crust with homemade lemon pudding
Top with fresh blueberries and lemon zest before serving