Berry and Sour Cream Pie

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

593views
2 users rated this recipe an average rating of 1.5
Makes:
8 servings
Prep:
25 mins
Bake:
8 mins 375°F
Rate me!


Berry and Sour Cream Pie

Ingredients
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)

Directions

  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
Your Comment:
close
close
close
close
close

Loading... Please wait...