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Berry and Sour Cream Pie

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

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 8 mins 375°F

Berry and Sour Cream Pie



  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.

Nutrition Facts (Berry and Sour Cream Pie)

    Per serving:
  • 352 kcal cal.,
  • 21 g fat
  • (11 g sat. fat,
  • 43 mg chol.,
  • 181 mg sodium,
  • 38 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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