I tried a new recipe over the weekend for a Berry Sour Cream Pie. I had planned to take it to a sewing get-together. I didn't feel well Saturday morning and had to miss the get-together. So you guessed it, my husband and I have had to eat up the pie all by ourselves. Pure bliss. Reminds me of a really delicate cheesecake with berries in the middle. Yum! Here's the recipe if you want to try it, I even was able to make a low-fat version and sure couldn't tell it was low anything.
Berry Sour Cream Pie
1 egg, beaten
1 container (16 oz) sour cream (I used lite sour cream)
3 TB flour
1 Keebler Ready Graham Pie Curst (I made a homemade crust using Smart Balance)
1 cup mixed berries (I used frozen mixed berries [strawberries, blueberries, raspberries, & blackberries])
1 recipe of berry sauce (recipe below)
(Canned blueberry pie filling could be substituted for the mixed berries and berry sauce. That's usually too sweet for me - I prefer to make my own sauce so I can control the amount of sugar and salt.)
To make Berry Sauce to mix in with the berries: 2 TB cornstarch, 2/3 cup water, 1/3 cup sugar, pinch of salt - combine sauce ingredients and bring to a boil, stirring until sugar is dissolved and sauce is thickened and glossy. Let cool slightly before mixing in berries. Then mix in the berries.
In medium bowl whisk together egg, sour cream, sugar, and flour. Place crust on a baking sheet. Spread half of sour cream mixture into the crust. Top with berry/sauce mixture. Spread remaining sour cream mixture over filling. Bake on baking sheet at 375 degrees for 55-60 minutes or until center is almost set and the pie gets golden around the edges. It will split a little when it's set, just like cheesecake does. Cool for 1 hour on a rack. Refrigerate at least 2 hours. Serve cold. Store in refrigerator. Good recipe to make ahead and serve the next day.