This is a great spring and summer pie. Pick the berries when they are at their peak! The tart and tanginess of the sour cream makes a perfect partner to your choice of berries.

Ingredients:

Crust:

  • 1 cup of graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1/3 cup melted butter

For the Filling

  • 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 pure vanilla
  • 3 cups of fresh blueberries, raspberries, blackberries, or whole strawberries (You can use 3 cups of the same, but I like combining several kinds.)

Directions:

For crust: In a small bowl, combine 1 cup graham cracker crumbs, pecans, flour, and 1 tablespoon of sugar. Stir in the melted butter. Press the mixture onto the bottom and sides of a 9-inch pie plate. Bake at 375 F for 8 minutes. Set aside and let cool.

For the filling: In a medium saucepan, combine 1/2 cup sugar, cornstarch, and gelatin. Stir in milk. Cook and stir until thickened and bubbly. Continue to cook and stir for 2 more minutes. Place sour cream in a medium bowl. Gradually stir milk mixture into the sour cream. Stir in vanilla. Cover and chill for 1 hour, stirring once or twice while chilling.

Gently stir berries into sour cream mixture and turn filling into cooled crust. Cover and chill at least 6 hours, up to 24 hours. If desired, garnish with additional berries and fresh mint.