Fresh Blueberry Cream Pie

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I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.

1 hours Prep: 10 minutes Cook: 35 minutes

646 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	cup	sour cream
2	tablespoons	flour, all-purpose
3/4	cup	sugar
1	teaspoon	vanilla extract
1/4	teaspoon	salt
1	each	egg	beaten
2 1/2	cups	blueberries	fresh
1	each	pie shell (9 inch)	9 inch, unbaked
3	tablespoons	flour, all-purpose
3	tablespoons	butter	softened, or margerine
3	tablespoons	pecans	chopped

Directions

Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth.

Fold in blueberries.

Pour filling into pastry shell; bake at 400 degrees F for 25 minutes.

Combine remaining ingredients, stirring well; sprinkle over top of pie.

Bake 10 additional minutes. Chill before serving.

Reviews

I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.
over 8 years ago

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Nutrition Facts

Serving Size 257g

Amount per Serving

Calories 646 50% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 17.0g	85%
Trans Fat 0.0g
Cholesterol 94mg	31%
Sodium 459mg	19%
Total Carbohydrate 77.0g	26%
Dietary Fiber 3.0g	13%
Sugars 49.0g
Protein 7.0g	14%