Berry and Sour Cream Pie

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


Berry and Sour Cream Pie


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Prep Time: 25 mins
Total Time: 33 mins
Servings: Makes 8 servings.
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Ingredients
 
savings in
 
  • 1  cup  graham cracker crumbsOn Sale
  • 1/4  cup  finely chopped pecans or walnutsOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1  tablespoon  sugarOn Sale
  • 1/3  cup  butter or margarine, meltedOn Sale
  • 1/2  cup  sugarOn Sale
  • 3  tablespoons  cornstarchOn Sale
  • 1  teaspoon  unflavored gelatinOn Sale
  • 1-1/3  cups  milkOn Sale
  • 1-1/2  cups  dairy sour creamOn Sale
  • 1  tablespoon  vanillaOn Sale
  • 3  cups  red raspberries, blueberries, and/or sliced strawberriesOn Sale
  •     Raspberries, blueberries or sliced strawberries (optional)On Sale

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 information
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
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