Blueberry Sour Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 large store-bought graham cracker crust
• 1 (16 ounce) bag individually frozen blueberries (not packed in syrup)
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• fresh blueberries (a handful, this is optional)
• 1 (8 ounce) package cream cheese, softened (use full fat)
• 1/3 cup powdered sugar, sifted
• 2 tablespoons sugar
• 1 teaspoon grated lemon zest
• 1/2 cup sour cream (full fat)
• 1/4 teaspoon vanilla extract
• fresh blueberries
• threads lemon zest

Recipe

• 1 prebake store-bought crust per package directions and let cool.
• 2 in a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
• 3 mix the sugar and cornstarch together; then stir the mixture into the blueberries.
• 4 bring the blueberry mixture to a boil, stirring.
• 5 once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.
• 6 remove from the heat and stir in the vanilla.
• 7 scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
• 8 spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
• 9 if you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes.
• 10 meanwhile, make the topping—with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
• 11 add in the sour cream and vanilla; blend briefly until smooth.
• 12 spoon the filling over the chilled pie and smooth the top with a spoon.
• 13 cover w/ loosely tented foil and refrigerate for 2 or more hours.
• 14 right before serving, garnish with blueberries or lemon zest.