Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.
What You Need
Original recipe yields 10 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup granulated sugar
1/4 cup plus 2 Tbsp. flour, divided
1 tsp. vanilla
2-1/2 cups blueberries
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped PLANTERS Pecans
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.
Substitute chopped PLANTERS Slivered Almonds for the pecans.
Sprinkle top with cinnamon sugar.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.