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Blueberry Sour Cream Pie and Turkey Giveaway

Calories
Author Laura

Ingredients

  • 1 9 inch prepared pastry crust or graham cracker crust

Filling:

  • 1 8 oz pkg cream cheese, softened
  • 1 cup powdered sugar
  • ¾ cup sour cream
  • 1 tsp vanilla
  • 1 8 oz container Cool Whip
  • dash salt

Topping:

  • ¾ cup sugar
  • ¼ cup cornstarch
  • 10 Tbsp water
  • 2 Tbsp fresh lemon juice
  • 3 cup fresh or frozen blueberries
  • dash salt
  • ½ t vanilla
  • 1 T butter

Instructions

  • In a large bowl, beat cream cheese until smooth. Add in the powdered sugar and vanilla and beat in until blended.
  • Add the sour cream, cool whip and dash of salt. Fold until well combined, and spread into the prepared pie crust. Cover and refrigerate.
  • In a medium sized sauce pan, whisk the cornstarch and sugar together. Add the water and lemon juice and blend until smooth.
  • Stir in the blueberries and cook on medium heat. If you are using frozen blueberries, microwave for a couple minutes so they aren’t ice cold when you add them to the sauce pan.
  • Bring the mixture to a boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be the consistency of canned pie filling.
  • Remove the pan from the heat and stir in the dash salt, vanilla and butter. Set aside to cool.
  • When the blueberry topping is cooled to room temperature spread it over the top of the pie. You may not need all of the filling to top the pie. Cover and refrigerate for at least 2 hours before serving. Serves 6-8.