Blueberry Sour Cream Pie

Blueberry Sour Cream Pie
 
 1 cup Graham Cracker Crumbs
 1/4 cup Pecans or Walnuts; finely
 2 tablespoons All-purpose Flour
 1/2 cup Granulated Sugar
 1 tablespoon Granulated sugar; divided
 1/3 cup Butter or Margarine, melted
 3 tablespoons Cornstarch
 1 teaspoon Unflavored Gelatin
 1 1/3 cups Milk
 1 1/2 cups Sour Cream
 1 tablespoon Vanilla Extract
 3 cups Fresh Blueberries

Instructions:

To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a pre-heated 375ºF. oven for 8 minutes. Cool on a wire rack. To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling. In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract. Cover and refrigerate for 1 hour, stirring once or twice during cooling time. Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 22, 1999, converted by MM_Buster v2.0l.