Sour-Cream and Berry Pie

Recipe By : Better Homes & Gardens
Serving Size : 8
Categories : Desserts Pies & Tarts
Raspberry Strawberry

Ingredients

1 cup graham
1/4 cup finely chopped pecans
2 tablespoons all-purpose flour
1 tablespoon sugar
1/3 cup margarine -- melted
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon unflavored gelatin
1 1/3 cups milk
1 1/2 cups sour cream
1 tablespoon vanilla
3 cups blueberries, raspberries, & strawberries

For crust, in a small bowl combine cracker crumbs, pecans, or walnuts, flour, and the 1 tablespoon sugar. Stir in the melted margarine. Toss to mix well. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake in a 375-degree oven for 8 minutes. Cool on a wire rack.
For 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 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.