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Fresh Blueberry Cream Pie

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Submitted by MaryLC

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YIELD

12 servings

PREP

10 min

COOK

35 min

READY

1 hrs

Ingredients

1 237
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
1 1
EACH EACH EGGS
beaten
2 ½ 591
CUPS ML BLUEBERRIES
fresh
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML BUTTER
softened, or margerine
3 45
TABLESPOONS ML 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℉ (200℃) for 25 minutes.

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

Bake 10 additional minutes. Chill before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 215 50% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 153mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 5%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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