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Rollins College Pie

Recipe By: Dionna Hurt
Year Submitted: 2017
Winner First Place

Ingredients

Crust
3 c Golden sandwich cookies, crushed
½ c butter, melted
2-3 Tbl sugar

Filling
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice 3 pints fresh blueberries
1/4 cup white sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon (optional)
1/4 cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

Directions

Crust
Crush cookies in food processor, grinding into crumbs. Transfer crumbs to lg mixing bowl, add butter and sugar, toss with fork. Pour into pie dish and press into bottom and up sides. Bake for 15 mins. Let cool.

Filling
Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour. Top Lemon layer with blueberry layer.
Garnish with fresh lemon slices and blueberries.
Refrigerate leftovers