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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.
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!
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
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
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 🙂
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!
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.
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
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
Do you think the filling would make a good filling and icing for an angel food cake??? Then decorate with berries??
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
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
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 🙂
Sorry for the double story. It didn’t post the first time so I had to re-write it….oops
-Shelley
Shelly,
Wow, that sounds so good. I bet it was heavenly! Thanks for sharing. 🙂
~Jamie
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!
Karen,
Real whipping cream would be fabulous in this recipe. 🙂 Let me know if you try it and how it turns out!
~Jamie
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.
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
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
Here from All Things Thrifty and this looks delicious! I may try with vegan cream cheese. You’re funny too!
You posted this a few years ago and ever since it has been a family favorite!!