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Berry and Sour Cream Pie

Makes: 8 servings
Prep 25 mins Bake 375°F 8 mins
Berry and Sour Cream 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.

Nutrition Facts (Berry and Sour Cream Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 352,
  • Fat, total (g) 21,
  • chol. (mg) 43,
  • sat. fat (g) 11,
  • carb. (g) 38,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (RE) 206,
  • vit. C (mg) 17,
  • sodium (mg) 181,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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