Sour Cream Blueberry Pie

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Executive Chef
Jun 3, 2004
Sour Cream Blueberry Pie

1 deep dish pie crust, baked (I just use the pre-made crusts now)

1 can blueberry pie filling (or any filling you like)

8 oz. sour cream
8 oz. cream cheese (room temp)
1/3 cup sugar
2 tsp. vanilla
8 oz Cool Whip

Mix sour cream, softened cream cheese, sugar and vanilla. Fold in
cool whip.

I used approx. 1/2 can of the pie filling and spread this over the
baked, cooled crust.

Pour the cream mixture over the top of the pie filling, smooth and
swirl. Chill approx. 1-2 hours before serving.
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