Home RecipesDessert Blueberry Sour Cream Pie and Double Confession Delight

Blueberry Sour Cream Pie and Double Confession Delight

by Jamie
Blueberry Sour Cream Pie.
Yu-hu-hum.
As I type this post in the late night hours…I am wishing I were feasting on this delectable, heavenly pie this very minute. This pie is so delightful I invited it to both my dessert plate, and then to my breakfast plate the next morning. 
Why I am admitting this flawed behavior to you, I do not know. 
I guess that’s the sort of thing a girl burning the midnight oil is willing to share.
It was only one morning you know. I’ve enjoyed a sturdy piece of whole wheat toast every morning since, just for the record.
 
And now, just for the fun of it I am about to reveal yet another of my many flaws. Consider it Double Confession Delight…..
 
A couple of days ago my TeenSonMark brought me the phone. On the other end, asking to speak to me was my daughter BlondeEmily.
She was calling from a friends house with a very urgent matter.
“Mom, can you tell me another word for Oriental?”
“How about Asian.” was my reply.
“YES!!!” she beamed. “That’s the word I have been trying and trying to remember. It’s my Webkin Password. Hallelujah. Thanks for reminding me, Mom. Now, can you put Mark back on the phone so I can ASK HIM HOW TO SPELL IT.”
All I could say was…
“Hey, don’t you think I know how to spell Asian?”
“Um…..” came the reply “Well, no. Actually, I don’t think you do Mom.” she simply stated.
 
“Hmmmm. Well. It just so happens that Asian is actually one of the words I know how to spell. I suggest you take advantage since there are only a hand full in my repetoire, reppetoirre, repituare…….ok, alright…………… I’ll put Mark on.”
 And that’s what you have here folks. A Double Confession, from a Pie Lovin’, Miss-spelling, gal.
Addicted to Blueberry Sour Cream Pie.
Seriously addicted to Mr.Spell Check.

Blueberry Sour Cream Pie

Serves: 8 servings Prep Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1  9 inch pastry crust, baked
  • Filling:
  • 8 oz cream cheese, softened
  • 1 C powdered sugar
  • 3/4 C sour cream
  • 1 t vanilla
  • 1  8 oz package cool whip 
  • dash salt
  •  
  • Topping:
  • 3/4 C sugar
  • 1/4 C cornstarch
  • 10 T water
  • 2 T fresh lemon juice
  • 3 C fresh or frozen blueberries
  • dash salt
  • 1/2 t vanilla
  • 1 T butter

Instructions

1. In a large mixing bowl, or in a stand mixer beat the cream cheese until smooth.

2. Add the powdered sugar and vanilla and mix well.

3. Add the sour cream, cool whip and dash of salt. Mix until well combined, and set the mixture aside.

4. In a medium sized sauce pan mix the cornstarch and sugar together.

5. Add the water and lemon juice and stir until smooth.

6. Get that sauce pan on the stove top and turn the heat to medium. Stir in the blueberries. If you are using frozen blueberries, just pop them in the microwave for a couple minutes so they aren't ice cold when you add them to the sauce pan.

7. Bring the mixture to a boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be the consistency of canned pie filling. 

8. Remove the pan from the heat and stir in the dash salt, vanilla and butter.  

9. Set it aside to cool.

10. Pour the cream filling into a pre-baked pastry crust. When the blueberry topping is cooled to room temperature spread it over the filling. Cover with Plastic Wrap and refrigerate for at least 2 hours.

Note....this pie can easily be made a day ahead. Enjoy! 

Recipe adapted from All Recipes

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41 comments

devonaz November 12, 2010 - 12:18 pm

Oh my I want some now,,it looks so good and I will have to give it a try,,,also gotta love teenagers,,I have raised 4 and it never changes..have a great weekend..

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Avril November 12, 2010 - 1:54 pm

Jaime….I just love your “confession” (I soooo get your love for spell-check!) AND I adore, adore, adore this fabulous looking pie!!!!! Bring on those wonderful bb's from my freezer just calling for a recipe….happiness!!!

Wishing you a GREAT weekend,
~avril 🙂

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Anonymous November 12, 2010 - 5:43 pm

Do you create your own recipes???

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Tightwad Mom November 12, 2010 - 8:46 pm

Blueberry Sour Cream Pie is my most favorite…ever! This recipe is much easier than the one I have,so I will be giving it a whirl. I do enjoy a good piece of pie (or slice of chocolate cake) for breakfast every now and then,myself. I do believe that the blueberry topping counts for a serving of fruit (at least in my book)!

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Tightwad Mom November 13, 2010 - 4:41 am

Double Holy Cow! I whipped this delicious pie up for dinner tonight! It was a huge hit. Child #1,#3,and #4 licked their plates clean (literally!), and they should all know better,too. I, of course, set a good example and waited until everyone left the kitchen before I licked my plate clean!!! Thanks for another great recipe.

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Jamie Newman November 14, 2010 - 3:45 am

Ah, just in time. My hubby's birthday is on Friday and he loves the blueberry sour cream pie Marie Calendar makes. I'll be making this for his birthday. Thanks for the recipe!

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Anonymous November 14, 2010 - 10:30 am

ahahahahah loved the story about your daughter!

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Deborah November 15, 2010 - 9:47 pm

I was just talking about sour cream blueberry pie with my sisters the other day! My sister is making one for Thanksgiving – I'll have to forward her this recipe!

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Jeff, Tiffany & Carson November 19, 2010 - 9:48 pm

Looks DELICIOUS! Can you switch up the fruit? Say frozen strawberries or raspberries?

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Jeff, Tiffany & Carson November 19, 2010 - 9:48 pm

Looks DELICIOUS! Can you switch up the fruit? Say frozen strawberries or raspberries?

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Jamie Cooks It Up! November 20, 2010 - 11:58 am

Tiffany,
I haven't ever tried it with different fruit. Not sure if it would come out perfectly, considering strawberries and raspberries have a little different texture and juice content than blueberries. This is, however just a guess. It may work well. Let me know if you try it, and how it turns out. I feel like trying it myself! Raspberries would be heavenly. Good luck!
~Jamie

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Sandy November 30, 2010 - 9:48 pm

Made this for Thanksgiving and it was wonderful!

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Anonymous June 17, 2011 - 4:41 pm

Made this yesterday and it was soo good!! We only had apple cider vinegar and bread flour for the crust but it was the BEST crust I've ever had!! And I don't like cool whipped so we made whipped cream and used that. It was so so yummy! 🙂 Thank you very much for the recipe! 🙂

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Aspa February 8, 2014 - 3:47 am

I like your site layout and the pructies are so awesome .. the color you are able to capture is so vivid and true. Great work! I have been blogging myself and really enjoy it.

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Stephanie November 10, 2011 - 9:23 pm

I have all the ingredients for this pie, EXCEPT blueberries, lol. It calls for a homemade pie filling to go on top, so would a canned pie filling work? I'm sure it wouldn't taste as good, but is canned pie filling any good?

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Jamie Cooks It Up! November 14, 2011 - 5:20 am

Stephanie,
Sorry for my slow response! Your comment got a little bit lost in the shuffle.
This pie would still be quite good with canned pie filling, however it is a bit expensive. If you look for frozen blueberries this time of year they may just be cheaper than the canned filling. Good luck!
~Jamie

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Anonymous January 15, 2012 - 1:02 am

That looks fabulous. Do you think it work with a graham cracker crust?

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Jamie Cooks It Up! January 15, 2012 - 1:13 am

It would be great with a Graham cracker crust! Hope you love it!
~Jamie

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Michelle March 13, 2012 - 6:20 pm

My boyfriend isn't a blueberry fan, but we've made this with raspberries and a frozen berry mix, both came out awesome. It was the most popular pie at our last thanksgiving.

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Shelley April 21, 2013 - 10:23 pm

I love this recipe! Made it for christmas but switched it up a bit by making tarts instead of pie. Everyone raved about them. Starting another batch or two for a charity bake sale this weekend. They are sure to be a hit!!!

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shelley October 24, 2013 - 9:44 pm

Do you think the filling would make a good filling and icing for an angel food cake??? Then decorate with berries??

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Jamie October 25, 2013 - 6:49 am

Shelly,
Wow, that is a clever idea. This filling might be a bit too concentrated to use as an icing. However, I haven’t ever tried it…and it may work out great. Let me know if you give it a go!
~Jamie

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Shelley October 29, 2013 - 10:21 pm

Well I made my angel food cake…in a jelly roll pan! Took it out of the oven and rolled it up in a tea towel to cool. I then filled it with the cream cheese filling and cherry pie filling then rolled it back up. I decided to add a little more whip cream to the remaining and iced the roll with it. Chocolate flakes topped it off. It was a hit!! You are right it is rich but with everything combined it was delicious and the ladies at my party gobbled it up!!! Yay!!! Now my 14 yr old daughter has ordered one for her birthday. I may just make the standard angel food cake and slice it in half to make a layer of filling and fruit. The roll was a little messy 🙂
-Shelley

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Shelley October 29, 2013 - 10:31 pm

Well the angel food cake was a hit! I baked it in a jelly roll pan, rolled it up in a tea towel to cool then spread it with the filling and some cherry pie filling. I rolled it up and iced it up with the left over filling which I had added more of the cool whip to to stretch it out and make it more spreadable. I then topped it off with shaved chocolate. The ladies at my party gobbled it up!! Yay!! You were right though as it was rich but with the cake it really worked. Now my 14 tr old daughter has ordered one for her birthday 🙂

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Shelley October 29, 2013 - 10:33 pm

Sorry for the double story. It didn’t post the first time so I had to re-write it….oops
-Shelley

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Jamie October 30, 2013 - 6:55 am

Shelly,
Wow, that sounds so good. I bet it was heavenly! Thanks for sharing. 🙂
~Jamie

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Karen November 4, 2013 - 5:23 pm

I must be the only one in the world who doesn’t like cool whip! Have you ever made it with regular whipped cream instead of non-dairy whipped topping? Granted, it might be more calories, but….it is the holidays!

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Jamie November 5, 2013 - 9:23 pm

Karen,
Real whipping cream would be fabulous in this recipe. 🙂 Let me know if you try it and how it turns out!
~Jamie

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Phyllis Courtney September 9, 2014 - 12:40 am

I am so pleased to find your blueberry topped cream pie. I am certainly going to use these pies for some holiday meals. I am so happy Sam’s usually has fresh blueberries and strawberries year around. Now, if we could get fresh home-grown tomatoes year around that would be awesome.

Reply
Sour Cream Blueberry Cream Pie November 14, 2014 - 6:00 am

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Reply
Dan Ulrich November 14, 2014 - 9:32 am

Jamie,
So my wife Brooke just featured your recipe today on her website All Things Thrifty, and I clicked over here and lo and behold I saw who the Jamie behind the cooks it up is! I had to call my wife right away and tell her who you are and that I know you from Murray, and that you are Ali’s sister! Thanks for the recipe it was delicious.
Dan Ulrich

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Jamie November 14, 2014 - 1:03 pm

Hi Dan,
What a coincidence! I am indeed Ali’s sister. Is your mom the Julie Ulrich I worked with at The Lion House? 🙂 Please thank your wife for sharing my recipe with her readers!
All the best,
~Jamie

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Mindy November 16, 2014 - 9:30 pm

Here from All Things Thrifty and this looks delicious! I may try with vegan cream cheese. You’re funny too!

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Brenda March 14, 2015 - 1:22 pm

You posted this a few years ago and ever since it has been a family favorite!!

Reply
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Scott January 2, 2016 - 12:04 am

I wanted to tell you that I love the recipe…DELICIOUS, however, I couldn’t get all of it into your basic 9″ pie plate. I wanted to ask if this recipe is for a deep dish? After putting in the filling I couldn’t even get half of the blueberry mix on top. Please advise.

Reply
Katie Chambers June 19, 2020 - 7:09 pm

It was hard to get all the blueberry mix on top, but I did it. It was spilling over the sides a bit. I too wonder if it is for a deep dish. My sour cream/cream cheese layer wasn’t as thick as shown in the pictures, and while we loved the pie, my husband remarked that he would put less blueberry topping on it. The filling layer filled up the entire 9 inch pie crust, and so it was heaps upon heaps of that blueberry stuff on top, just a very thick layer of it.

Really yummy! But just wondering how all that fits into 9 inches without just heaping spoonfuls of the blueberry layer on top of each other to a great thickness.

Reply
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Sue August 1, 2022 - 11:24 pm

This is one of the best desserts I have made this year and the recipe was so easy! I did add extra blueberries because I had so many from the garden. Split the filling into 2 pie shells and sprinkled the top with lemon zest. This was a big hit. Thank you!

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