While on our honeymoon in 1986, my husband and I enjoyed a delicious blueberry cream pie at the hotel restaurant where we stayed. The lightly-sweetened cream filling combined with fresh summer blueberries made this a dessert of exceptional taste! Upon returning home, I began to search for a similar recipe. Eventually I found this recipe, shared by Taste of Home magazine, produced by Reiman Publications, in 1995.  It instantly became one of our favorite pies.

This simple and delicious blueberry cream pie is a delight any time of year! With its basic ingredients and easy instructions, you will find this to become a favorite in your recipe box, especially when blueberries are in season in late summer. You can also use canned or frozen blueberries, but fresh blueberries taste the best. Enjoy!

Blueberry Cream Pie

Ingredients:

• 1 cup sour cream
• 5 Tablespoons all-purpose flour, divided
• 3/4 cup sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1 egg, beaten
• 2 1/2  cups blueberries (fresh preferred)
• 1 unbaked pie crust (9 inches)
• 1 1/2 Tbsp butter
• 3 Tbsp chopped pecans ( walnuts are ok also)

Instructions:

In a mixing bowl, combine sour cream, 2 Tbsp. flour, sugar, vanilla, salt, and egg; beat 5 minutes on medium speed or until smooth. Fold in blueberries. Pour into pie shell; bake at 400 degrees for 25 minutes. Combine butter, nuts, and remaining flour. Sprinkle over pie. Bake 10 more minutes. Chill.  Keep refrigerated. Yield: 6-8 servings.

*Recipe from Taste of Home, Reiman Publications; 1995