Blueberry Sour Cream Pie
Make this rich custard pie in the summer, when fresh, plump blueberries are at their best. Change up the flavor by adding 1/4 teaspoon ground cinnamon or 1 teaspoon lemon zest. From Whole Foods, http://www.wholefoodsmarket.com/recipes/946
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- 1 cup(s) sour cream
- 1/2 cup(s) sugar
- 2 eggs, large
- 1 teaspoon(s) vanilla extract
- 1 pint(s) blueberries
- 1 9-inch pie shell
- Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.
- Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.
- Per serving (1/8 of the pie): 230 calories (110 from fat), 13g total fat, 5g saturated fat, 65mg cholesterol, 135mg sodium, 27g total carbohydrate (2g dietary fiber, 17g sugar), 3g protein
This recipe is a personal recipe added by 63orange and has not been tested or endorsed by MyRecipes.
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