Blackberry Cream Pie
|8 inch baked pie shell||1|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Fresh blackberries||1 1⁄2 Cup (24 tbs)|
Combine evaporated milk, sugar replacement, cornstarch, and lemonjuice in the top of a double boiler.
Stir to dissolve cornstarch.
Place over simmering water; then cook and stir until mixture thickens.
Allow to cool slightly; then fold in blackberries.
Transfer to baked pie shell.
Allow to cool.