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Old 11-23-2004, 08:19 AM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549


Serves 8

1 cup Graham Cracker Crumbs
1/4 cup Pecans or Walnuts, finely chopped
2 Tbs. All-purpose Flour
1/2 cup and 1 Tbs. Granulated Sugar, divided
1/3 cup Butter or Margarine, melted
3 Tbs. Cornstarch
1 tsp. Unflavored Gelatin
1 1/3 cups Milk
1 1/2 cups Sour Cream
1 Tbs. Vanilla Extract
3 cups fresh Blueberries

To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9" pie plate.

Bake in a pre-heated 375°F oven for 8 minutes. Cool on a wire rack.

To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling.

In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract. Cover and refrigerate for 1 hour, stirring once or twice during cooling time.

Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired.

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