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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/3 cup butter. Use a fork to toss the mixture until moistened. Press the mixture into a 9-inch pie plate. Bake for 5 minutes or until lightly browned; remove and cool.

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  • For filling, in a small saucepan stir together the currant jelly and 1 tablespoon water. Bring to boiling, whisking to combine. Boil gently, uncovered, for 5 minutes. Transfer to a small bowl and cool slightly. Place blueberries in a large bowl. Add cooled jelly mixture. Toss to coat. Spoon berry filling into cooled pie shell. Cover and chill at least 1 hour.

  • Meanwhile, in a medium bowl, whisk the whipping cream, sour cream, 1/2 teaspoon sugar, and vanilla until soft peaks form. Serve slices of pie with a dollop of cream mixture.

Nutrition Facts

309 calories; total fat 15g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 43mg; sodium 201mg; potassium 94mg; carbohydrates 43g; fiber 3g; sugar 27g; protein 2g; trans fatty acid 1g; vitamin a 517IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 6mcg; vitamin b12mcg; calcium 26mg; iron 1mg.

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