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Blueberry Lemon Cream Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.9493
Energy (kCal)1925.5353
Carbohydrates (g)335.8383
Total fats (g)56.9624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basic butter crust 1 - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    white sugar 2/3 cup 516.0 133.3067 0.0 0.0
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    blueberry pie filling 1 can 710.9745 174.3262 1.6105 0.7856

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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