Try this Blueberry Sour Cream Pie recipe, or contribute your own.
Suggest a better descriptionTo prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire rack. To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling. In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract. Cover and refrigerate for 1 hour, stirring once or twice during cooling time. Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 8 servings | ||
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Calories: 324 | ||
Calories from Fat: 198 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 33mg | 10 % | |
Sodium 131.2mg | 5 % | |
Potassium 133.9mg | 4 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 28.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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