• Blind bake your pie crust. Allow to cool completely. 

For the Lemon Sour Cream Custard:

• Combine your sugar and cornstarch in a medium sized sauce pan. Whisk together. 
• Slowly whisk in the milk and lemon juice. 
• Heat the pan over medium high heat, stirring almost constantly. 
• Cook until the mixture starts to thicken and is bubbling. 
• Reduce heat to medium low and cook for another 2 minutes. 
• Whisk your eggs in a small bowl. 
• Add a spoonful of the lemon mixture to the eggs and stir well. Add another spoonful and stir again. Repeat 2 more times. 
• Pour the egg mixture into the sauce pan and stir it all together. 
• Raise the temperature back to medium high and bring to a boil. Boil for another 2 minutes. 
• Remove the pan from heat. 
• Add in the butter and lemon zest and stir until the butter totally melts and everything is combined. 
• Scoop the mixture into another bowl and allow to cool for about 5 minutes. Place in the fridge to cool for another 30 minutes. 
• Add the sour cream and stir it into the lemon custard till totally smooth. 
• Pour the filling into the prepared pie crust and place into the fridge for about 30 minutes. 

For the Whipped Cream

• Pour heavy cream into a mixer bowl and whisk on high until stiff peaks form. 
• Add in the powdered sugar and vanilla extract and whip again. 
• Spread over the top of the prepared pie. Use piping tip to pipe dollops on the edges. 

For the Blueberry Topping:

• Add the blueberries, sugar, cornstarch and lemon juice to a small sauce pan. Heat over medium high heat. 
• Smash some of the berries as the berries cook. 
• Allow to cook until the mixture starts to bubble and a thick sauce is formed. 
• Scoop into a bowl and allow to cool. 
• Pour blueberry sauce over the top of the whipped cream. 
• Set pie in the fridge to chill for 2-3 hours.