Wednesday, January 11, 2017

Blueberry-Sour Cream Pie

Blueberry-Sour Cream Pie

 1 Large graham cracker crust
 1 pound frozen blueberries (not packed in syrup) 
 1 1/2 tablespoons fresh lemon juice 
 1/3 cup white granulated sugar 
 2 tablespoons cornstarch 
 1/2 teaspoon vanilla extract


 1 8-ounce cream cheese, softened 
 1/3 cup confectioners' sugar, sifted 
 2 tablespoons white granulated sugar 
 1 teaspoon grated lemon zest 
 1/2 cup sour cream 
 1/4 teaspoon vanilla extract                   



 1. Prebake the pie crust as directed on the package and let cool.

 2. Combine the frozen blueberries and lemon juice in a 
medium-size saucepan.

 3. Cover, and cook over medium to low heat until the blueberries 
are almost simmering in their own liquid. Mix the sugar and cornstarch 
together in a small bowl, then stir the mixture into the blueberries. 

 4. Bring the fruit to a boil, stirring. Once the fruit starts to boil, 
reduce the heat a little and cook, stirring nonstop, for 1-2 minutes. 
Remove from the heat and stir in the vanilla. Turn the fruit mixture
 into a shallow bowl and let cool for 15-20 minutes.

 5. Spoon the partially cooled filling into the cooled pie shell and 
smooth with a spoon.

 6. Refrigerate for 30 to 60 minutes.


 1. Using an electric mixer, beat the cream cheese, sugars, and lemon 
zest together in a medium-size bowl until smooth. Add the sour cream 
and vanilla and blend briefly until smooth. Spoon the filling over the 
chilled pie and smooth the top with a spoon. Cover with tented 
aluminum foil and refrigerate for at least 2-3 hours. 

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