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Blueberry Sour Cream Pie

This is special pie is 3 layers - a layer of blueberry pie filling, a sour cream pudding layer and topped off with fresh whipped cream. Prepare in a pastry crust or graham cracker crust.
Print Recipe
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 9-inch prepared pie crust pastry shell or graham cracker crust

Blueberry Filling (or you can use a 15 oz. can of blueberry pie filling)

  • 2 cups fresh blueberries frozen are ok to use
  • ⅓ cup white sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1½ tsp. vanilla extract

Sour Cream Pudding

  • 2 Tbsp. cornstarch
  • 2 Tbsp. warm water
  • 1 egg yolk
  • 1 cup 2% or whole milk
  • 1 Tbsp butter
  • ¼ cup white sugar
  • ¼ tsp table salt
  • 1 Tbsp. vanilla extract
  • ½ cup sour cream
  • 1 tsp. lemon juice
  • ¼ tsp. ground nutmeg

Whipped Topping

  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 1 tsp. vanilla extract
  • nutmeg for garnish

Instructions
 

Blueberry Filling

  • In a small mixing bowl, combine the ⅓ cup sugar and 2 Tbsp. cornstarch with a fork.
  • If using fresh, wash off the blueberries. Pour the blueberries into a saucepot, in a single layer. Heat over medium to medium-high heat till the berries start to sweat.
  • Pour the sugar mix over the berries. Turn heat down to medium. Carefully stir occasionally while trying not to break up the berries too much. Bring to a low simmer till the sugar is dissolved and it has thickened. This takes about 3-5 minutes.
  • Remove from heat and stir in the lemon juice and vanilla extract.
  • Pour the filling into a bowl or Tupperware container. Cover and chill in the refrigerator for at least an hour.

Sour Cream Pudding Layer

  • In a small bowl mix together the 2 Tbsp of cornstarch and the 2 Tbsp of warm water using a fork to break up all the cornstarch and stir together. Add an egg yolk and stir it together. Set aside.
  • In a saucepot place the butter, sugar, milk and salt over medium heat. Do not stir. Watch it till it just starts to simmer. Stir and let it simmer for a minute.
  • Remove from heat. Give a quick stir to the cornstarch mixture. Add it in to the hot milk while whisking the milk. Put it back on medium heat while whisking. Cook and stir for 2-3 minutes while the pudding thickens.
  • Scrape the pudding into a container or bowl. Place plastic wrap or wax paper over the pudding and press it to the surface to prevent a skin from forming as it cools.
    Refrigerate for at least an hour.
  • Once the pudding has chilled for at least an hour, add in the sour cream, lemon juice and nutmeg. Stir and fold together till all combined.
  • In a separate bowl, measure in 1 cup of whipping cream, ¼ cup of powdered sugar and 1 tsp. of vanilla extract. Use electric beater to mix on medium-high till thick and creamy. Set aside.

Assemble the Pie

  • Gently spread the blueberry pie filling evenly over the bottom of the crust.
    Next, spread the pudding layer over the blueberries while trying not to mix the layers.
  • Spread the whipped cream over the pudding layer without blending. Spread the top till smooth.
    **Optional Whip an additional cup of cream with sugar and vanilla. Put the cream into a piping bag with your choice of tip. Use to make rosettes or other decoration around the edge and center of the top.
  • Sprinkle a light dusting of nutmeg over the top.
Keyword blueberries, Blueberry Pie, Colleen Mott Approved, cream pie, Cream Pies, Frontier Pies, fruit pie, summer pie