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Blueberry Cream Pecan Pie Recipe

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This recipe for Blueberry Cream Pecan Pie, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brina Masi Eades


1 unbaked pie shell
1 teaspoon vanilla
1 cup sour cream
1/2 teaspoon salt
2 tablespoons flour
1 egg, beaten
3/4 cup sugar
2-2 1/2 cups blueberries (dry)

3 tablespoons flour
3 tablespoons butter, softened
4-6 tablespoons pecans, chopped

*Note: this recipe requires refrigeration.

Preheat oven to 400 degrees. To make the filling, combine the vanilla, sour cream, salt, flour, egg, and sugar until smooth. Fold in blueberries. Pour into pie shell. Bake 25 minutes at 400 degrees.

Meanwhile, prepare the topping by mixing the flour, butter, and pecans. Crumble over the top of the baked pie. Continue to bake 10 more minutes. When done, use a fork to crumble topping further. Sprinkle with additional nuts. Chill three to four hours.

Personal Notes:
Personal Notes:
*Topping is better when multiplied by 1.5 for additional topping.




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