Blackberry Cream Pie
Blackberry Cream Pie is a great way to indulge in dessert while still getting your fill of summer fruit. This is a simple pie that you can have with your favorite yogurt or whipped topping. Try throwing some blueberries in too!
Preparation Time15 min
Cooking Time45 min
Ingredients
- 1 cup sugar
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen blackberries, thawed if frozen
- 1 unbaked 9-inch pastry shell
- 1/3 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/4 cup chopped toasted pecans
- 3 tablespoons softened butter
- whipped cream
- fresh whole berries (opt)
Instructions
- Preheat oven to 400 degrees F. Mix together sugar, 1/3 cup flour, eggs, sour cream and vanilla. Blend until smooth.
- Gently fold in blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes or until center is set.
- Combine remaining 1/3 cup flour, brown sugar, pecans and softened butter. Mix together well. Sprinkle over hot pie.
- Return pie to oven for 10 minutes or until golden brown. Remove from oven and cool on wire rack. Garnish with whipped cream and whole berries if desired.
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the LL
Jun 01, 2012
The recipe calls for 2/3 cup flour in the pie filling and 1/3 cup flour in the topping ingredient list. But then in the directions, it calls for only 1/3 c. flour in pie batter (filling) and 1/3 c. in topping. Where did the other 1/3 c. go?
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