Blueberry-Sour Cream Pie

Blueberry-Sour Cream Pie

  

      Ingredients

 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

 Topping:

 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                   

                                 

 Directions

 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.

 Topping:

 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.