blueberry cream pie
Here's a delicious treat from Mom's recipe box! This pie is very refreshing! You can use a store bought, pre-made graham cracker crust, if you'd like, or make your own!
prep time
cook time
method
Stove Top
yield
makes an 8 inch pie
Ingredients
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 8 inch - baked graham cracker crust
How To Make blueberry cream pie
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Step 1Mix sugar and cornstarch together in a 1 1/2 quart saucepan. Gradually stir in the milk, to keep smooth.
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Step 2Cook over medium heat, stirring constantly, until the mixture bubbles, and mounds slightly when dropped from a spoon (about 10 minutes).
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Step 3Remove from heat, and whisk in the sour cream and the vanilla. Fold in the blueberries, and pour into the graham cracker crust. -
Step 4Refrigerate for 8 hours or overnight, until set. *** I used a smaller sized, metal 9 inch pie plate, it was smaller than my glass 9 inch pie plate. (I don't have an 8 inch) With making my own crust, it turned out fine!
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Step 5* I dusted the top with extra graham cracker crumbs, and topped with whipping cream when served. Enjoy this little treat!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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