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Wednesday, July 9, 2014

Berry And Sour Cream Pie

Berry and Sour Cream Pie
Tangy sour cream and juicy sweet berries merge for a perfect partnership in this luscious refrigerator pie.


  • 1   cup graham cracker crumbs
  • 1/4  cup finely chopped pecans or walnuts
  • 2   tablespoons all-purpose flour
  • 1   tablespoon sugar
  • 1/3  cup butter or margarine, melted
  • 1/2  cup sugar
  • 3   tablespoons cornstarch
  • 1   teaspoon unflavored gelatin
  • 1 1/3  cups milk
  • 1 1/2  cups dairy sour cream
  • 1   tablespoon vanilla
  • 3   cups red raspberries, blueberries, and/or sliced strawberries
  • Raspberries, blueberries or sliced strawberries (optional)


1. Preheat oven to 375 degrees F. For crust, in a small mixing bowl combine graham cracker crumbs, pecans or walnuts, flour, and the 1 tablespoon sugar. Stir in melted butter or margarine. Toss to mix well. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.
2. For filling, in a medium saucepan combine the 1/2 cup sugar, cornstarch, and gelatin; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Place sour cream in a medium mixing bowl. Gradually stir hot milk mixture into the sour cream; stir in vanilla. Cover with plastic wrap and chill in the refrigerator for 1 hour, stirring once or twice.
3. Stir berries into the sour cream mixture. Turn filling into the cooled crust. Cover and chill at least 6 hours or up to 24 hours. Garnish with additional berries, if desired. Makes 8 servings.


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