1 c Graham Cracker Crumbs
1/4 c Pecans or Walnuts; finely
-chopped
2 tb All-purpose Flour
1/2 c Granulated Sugar
1 tb Granulated sugar; divided
1/3 c Butter or Margarine; melted
3 tb Cornstarch
1 ts Unflavored Gelatin
1 1/3 c Milk
1 1/2 c Sour Cream
1 tb Vanilla Extract
3 c 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-inch pie plate.
Bake in a pre-heated 375-F degree 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.
Yields
8 servings