Berry and Sour Cream Pie
From: Better Homes and GardensTangy sour cream and juicy sweet berries merge for a perfect partnership in this luscious refrigerator pie.
Servings: Makes 8 servings.
Prep: 25 mins
Total: 33 mins
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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
Calories 352, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 43 mg, Sodium 181 mg, Carbohydrate 38 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 20%, Vitamin C 29%, Calcium 9%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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