Blueberry-Sour Cream Pie Recipe
Yield: 6 servings.
Ingredients
| Sour cream | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Almond | 3/4 Teaspoon | |
| Extract | ||
| Eggs | 2 | |
| 1 unbaked 9-in. graham | ||
| Cracker pie shell | ||
| 2 c. blackberry pie | ||
| Whipping cream | 1/2 Cup (16 tbs) (filling) | |
Directions
Combine sour cream, sugar, flour, salt, almond ex- tract and eggs; beat well.
Pour filling into pie shell.
Bake at 375 degrees for 30 minutes.
Spread pie fill- ing over sour cream layer; chill.
Whip cream; spread over pie.
Serve chilled.
Pour filling into pie shell.
Bake at 375 degrees for 30 minutes.
Spread pie fill- ing over sour cream layer; chill.
Whip cream; spread over pie.
Serve chilled.
Chef
