Recipe: Sour Cream and Berry Pie

SOUR CREAM AND BERRY PIE

FOR THE CRUST:
1 cup graham cracker crumbs
1/4 cup pecans or walnuts, finely chopped
2 tbsp all-purpose flour
1 tbsp sugar
1/3 cup margarine or butter, melted
FOR THE FILLING:
1/2 cup sugar
3 tbsp cornstarch
1 tsp unflavored gelatin
1 1/3 cup milk
1 1/2 cup dairy sour cream
1 tbsp vanilla
3 cups blueberries raspberries and/or small whole strawberries
additional fresh berries (optional garnish)

TO MAKE THE CRUST:
Preheat oven to 375 degrees F.

In a small bowl combine cracker crumbs, pecans or walnuts, flour, and the 1 tablespoon sugar. Stir in the melted margarine or butter. Toss to mix well. Press mixture onto bottom and up sides of a 9-inch pie plate.

Bake in a 375 degree oven for 8 minutes. Cool on a wire rack.

TO MAKE THE FILLING:
In a medium saucepan combine the 1/2 cup sugar, cornstarch, and gelatin; stir in milk. Cook and stir till thickened and bubbly; cook and stir for 2 minutes more.

Place sour cream in a medium bowl. Gradually stir milk mixture into the sour cream; stir in vanilla. Cover and chill for 1 hour, stirring once or twice.

Stir berries into sour cream mixture. Turn filling into cooled crust. Cover and chill at least 6 hours or up to 24 hours.

If desired, garnish with additional berries before serving.