Tart Sour Cream and Fresh Berry Pie
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.
4 comments
Jenette D. | June 28, 2011
Love the idea of pecans in the crust! Great way to use berries and sour cream! Can't wait to make this for our girls get together!!
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Holly | June 29, 2011
So pretty and simple! Thanks Lis!!! It's also perfect for a 4th of July dessert! :)
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Jacqui | July 2, 2011
Just made this and I am looking forward to my first slice! :D
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GeekyGatita | September 12, 2011
Mmmmm! Que Bueno!!!!
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