Blueberry Sour Cream Pie

This quick and easy blueberry sour cream pie is the perfect summer dessert! Made with fresh blueberries and a delicious sour cream filling it’s sure to be a family favorite.

Earlier this week the kids and I went to a blueberry farm with some friends. We picked 2 lbs of blueberries and no one got sunburned so I call that a win. Plus the blueberries were cheaper than those available in the store!

When I told my husband we were going to pick blueberries he said we should make a blueberry sour cream pie with some of the berries.

So that’s what we did and this is the recipe for this delicious creamy no-bake blueberry sour cream pie.

No Bake Blueberry Sour Cream Pie

This pie has 3 different layers, crust, sour cream filling, and blueberries.

Pie Crust

The first thing we need to make is the crust. The crust only has 2 ingredients crushed graham crackers and butter.

A quick and easy way to crush the graham crackers is to put them into your blender and pulse until the crackers are ground to small pieces.

Mix together the melted butter and crushed graham crackers, then press into the pie tin. Make sure to press the crackers up the sides of the tin as well as around the bottom.

Bake the pie crust for only 7 minutes and then let it cool. (you can purchase a pre-made graham cracker crust if you would prefer.)

Blueberry Filling

While the pie is cooking mix together the blueberry layer. Put 1 cup of blueberries, sugar, corn starch, and water into a saucepan.

Put the saucepan on medium heat and stir until the berry mixture starts to thicken. The mixture will thicken and turn blue/purple. Remove from heat.

Add lemon juice and remaining blueberries (1 1/2 – 2 cups). Mix together and let cool.

Sour Cream Filling

While the blueberry filling and the pie crust are cooling mix together the sour cream filling.

In a mixer cream together the cream cheese, sour cream and powdered sugar. Scrape down the sides and cream again. Then add the vanilla.

Related Post: Raspberry Cream Cheese Pie

Putting Together the Pie

Once you have made the crust and each of the fillings it’s time to put together the pie.

First, pour the sour cream layer over the crust smoothing it out across the whole pie.

Pour the blueberry filling over the sour cream layer and smooth it across the whole pie.

And that’s it your fresh berry pie is ready! I recommend chilling it in the fridge before eating it.

The pie will last for a few days stored covered in the fridge.

Yield: 6 Slices of Pie

Blueberry Sour Cream Pie

Print

Quick and Easy no-bake blueberry sour cream pie.

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Ingredients

Graham Cracker Crust

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• 1 Pkg ( 9 Crackers) Graham Crackers
• 6 Tbs Butter, Melted

Sour Cream Filling

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• 8 oz Cream Cheese, Softened
• 1 C. Sour Cream
• 3/4 C. Powdered Sugar
• 1/2 tsp Vanilla

Blueberry Filling

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• 2 1/2 -3 C Blueberries
• 1/3 C Sugar
• 1 Tbsp Corn Starch
• 1/2 C Water
• 1 tsp Lemon Juice

Instructions

Graham Cracker Crust

1. Crush Graham Crackers and mix together with melted butter.
2. Press cracker mixture into the pie pan, making sure to press crackers up the sides of the pan as well as across the bottom.
3. Bake for 7 minutes in a pre-heated oven at 375°. Let cool.

Sour Cream Filling

1. Cream together cream cheese, sour cream, and powdered sugar.
2. Add Vanilla and scrape sides before mixing again.

Blueberry Filling

1. Put sugar, corn starch, water, and 1 cup of blueberries in a saucepan.
2. Cook over medium heat stirring frequently, until the mixture starts to thicken and turns blue.
3. Once the blueberry filling has thickened remove from heat and add lemon juice and remaining blueberries. Mix together. Let cool.

Putting Together the Pie

1. Once the Pie Crust and Blueberry Filling have cooled put the pie together.
2. First, put the sour cream filling over the crust and then top it with the blueberry filling.
3. Pie is best when chilled before serving.

Notes

Make the crust and the blueberry filling first. They can then cool while you make the sour cream filling. 

The pie will keep for several days when stored covered in the fridge. 

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 518Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 229mgCarbohydrates: 58gFiber: 4gSugar: 46gProtein: 5g

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