Blueberry Lemon Cream Pie

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  • 3 egg yolks
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 lemon juice
  • 1 cup blueberries
  • 1 (8-inch) pie shell, baked
  • 1 cup whipping cream
  • 2 tablespoons sugar


Combine egg yolks, milk, and lemon juice in large bowl; stir well. Fold in berries, reserving a few or garnish. Pour into pie shell and chill 6 hours. Whip cream, adding sugar slowly; when stiff, spread over pie. Garnish edges with reserved blueberries.

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