Tropical Lemon Cream Pie

• 3/4 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 1 3/4 c. milk
• 2 eggs, lightly beaten
• 1 1/2 tsp. grated lemon rind
• 1/3 c. freshly squeezed lemon juice
• 1 Tbsp. butter, melted
• 1 (9-inch) baked pie shell
• sou cream (optional)
• 1 kiwi fruit, peeled and sliced crosswise
• 1 banana, sliced
• 1 c. strawberries or blueberries
• 1 peach or nectarine, sliced and unpeeled

1. In medium saucepan, combine sugar, cornstarch and salt; mix well.
2. Gradually add milk, stirring over medium heat until mixture boils and thickens; continue boiling gently one minute.
3. Remove from heat; slowly pour hot mixture into beaten eggs, stirring vigorously.
4. Return to low heat; cook, stirring constantly, 2 minutes.
5. Remove from heat.
6. Stir in lemon rind, lemon juice and butter.
7. Pour into pie shell.
8. Chill.

sugar, cornstarch, salt, milk, eggs, lemon rind, freshly squeezed lemon juice, butter, shell, cream, fruit, banana, strawberries, nectarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573033 (may not work)