Try this Blueberry Sour Cream Pie recipe, or contribute your own.
Suggest a better descriptionCinnamon Crumb Crust: 1. Combine ingredients; pat firmly or mold with another pie plate into a 9" pie plate. 2. Bake at 300 degrees for 15 minutes. 3. cool. Blueberry Filling: 1. Combine all ingredients, except cornstarch, in saucepan. 2. Bring to a slight oil, stirring constantly. 3. Add cornstarch which has been diluted with a little warm water. Cook, stirring constantly, until thick. 4. Mash some of the blueberries for a deeper color. 5. Pour into cooled shell, leaving room for topping. 6. Bake at 400 degrees just until bubbly. 7. Remove from oven and cool. Sour Cream Topping: 1. Mix all ingredients well. 2. Pour over cooled filling and spread well to cover all the filling. 3. Bake at 400 degrees for about 5 minutes, being careful not to let topping bubble. 4. Remove from oven and chill. 5. Garnish with additional blueberries and sprig of mint before serving. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary"
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Serving Size: 1 Serving (2265g) | ||
Recipe Makes: 1 | ||
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Calories: 6290 | ||
Calories from Fat: 1734 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.7g | 257 % | |
Saturated Fat 108.5g | 542 % | |
Monounsaturated Fat 53.4g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 471.1mg | 145 % | |
Sodium 2026.4mg | 70 % | |
Potassium 1886.7mg | 50 % | |
Total Carbohydrate 1139.4g | 335 % | |
Dietary Fiber 24.4g | 98 % | |
Sugars, other 1115g | ||
Protein 41.6g | 59 % | |
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: 6290
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