Blueberry Lemon Cream Pie

• 1 butter pie crust (see Basic Butter Crust)
• 14 cup butter
• 6 egg yolks
• 23 cup white sugar
• 1 teaspoon grated lemon, rind of
• 12 cup fresh lemon juice
• 1 (19 ounce) can blueberry pie filling

1. Preheat oven to 425 degrees.
2. Prepare pie crust and line 1 9-inch pie plate.
3. Freeze any remaining crust for later use.
4. Add pie weights and cook for 10 minutes-remove weights and continue to cook for another 10 minutes.
5. Remove from oven and reduce heat to 375 degrees.
6. In a medium saucepan over medium heat melt butter.
7. Remove from heat.
8. Whisk in egg yolks, sugar, lemon rind and juice.
9. Cool lemon-egg mixture over low heat stirring constantly until thickened.
10. Spoon blueberry pie filling into the baked pie shell.
11. Slowly pour lemon cream over top of blueberries.
12. Bake for 45 minutes.
13. Remove and cool on a wire rack.
14. Chill 4 hours or overnight.

butter, butter, egg yolks, white sugar, grated lemon, lemon juice, blueberry pie filling

Taken from www.food.com/recipe/blueberry-lemon-cream-pie-68817 (may not work)