Wednesday, November 9, 2011

Blueberry Sour Cream Pie

I found this recipe on Jamie Cooks It Up. It was an experiment for a church ladies' social, and it went over so well, I was barely able to save a piece to bring home to my husband (who really deserved it, because he helped make it).


1 pre-baked 9" pie crust

8 oz cream cheese, softened
1 C powdered sugar
3/4 C sour cream
1 tsp vanilla
1/2 pint whipping cream, whipped
dash salt

3/4 C sugar
1/4 C cornstarch
10 Tbl water
2 Tbl fresh lemon juice
3 C fresh or frozen blueberries
dash salt
1/2 tsp vanilla
1 Tbl butter

In a large mixing bowl or stand mixer beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix well. Add the sour cream, whipped cream, and dash of salt. Mix until well combined, and set the mixture aside.

In a medium sized saucepan mix the cornstarch and sugar together.

Add the water and lemon juice and stir until smooth.

Bring to a slow boil on medium heat, stirring constantly. Stir in the blueberries.

Note: If you are using frozen blueberries, heat them in the microwave for a couple minutes so they aren't ice cold when you add them to the saucepan.

Bring the mixture to a boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be the consistency of canned pie filling.

Remove the pan from the heat and stir in the dash salt, vanilla and butter. Set it aside to cool.

Pour the cream filling into the pie crust. When the blueberry topping is cooled to room temperature spread it over the filling. Chill for at least 2 hours.

1 comment:

  1. That looks SO YUMMY.

    You are a kitchen goddess...


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