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Blueberry Sour Cream Pie Recipe | |
Pies | |
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Ingredients:
1 cup Graham Cracker Crumbs 1/4 cup Pecans or Walnuts, finely chopped 2 Tbs. All-purpose Flour 1/2 cup and 1 Tbs. Granulated Sugar, divided 1/3 cup Butter or Margarine, melted 3 Tbs. Cornstarch 1 tsp. Unflavored Gelatin 1 1/3 cups Milk 1 1/2 cups Sour Cream 1 Tbs. Vanilla Extract 3 cups fresh Blueberries
Directions:
To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire rack. To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling. In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract. Cover and refrigerate for 1 hour, stirring once or twice during cooling time. Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired. | |