Get Ready For A Berry Big Surprise!

This recipe is the most unique recipe I have ever run across for blueberry pie. Have you ever seen a pie that combines silky custard with plump, ripe berries? I just knew that I had to share it the moment I saw it!

This pie has two very interesting features. First, you don’t cook the custard. That’s right, no standing over a hot stove, stirring and stirring, waiting for the custard to thicken. Then, you top it with a streusel! I have never seen streusel on a custard pie! So this is definitely a recipe that I will be adding to my recipe collection! If you happen to have any leftovers, make sure that you refrigerate them.

INGREDIENTS

For the Pie

1 cup (8 ounces) sour cream

¾ cup sugar

1 egg

2 tablespoons flour

2 teaspoons vanilla extract

¼ teaspoon salt

2½ cups fresh blueberries

1 (9-inch) unbaked pie crust

For the Streusel

½ cup brown sugar

1/3 cup flour

¼ cup butter, softened

½ cup chopped pecans
INSTRUCTIONS

Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

Bake in the preheated oven for 25 minutes.

While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles coarse sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.

Make sure your crust doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking.

Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

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Quick Tip: If you don’t like sour cream, you can substitute an equal amount of Greek yogurt. Using full-fat sour cream or Greek yogurt will give you the best results.

Recipe and image courtesy of Christy at The Girl Who Ate Everything

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