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Source: Midwest Living


Recipe Summary

25 mins
3 hrs
10 mins
3 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Toasted Almond Pastry or Pastry for Single-Crust Pie. On a lightly floured surface, roll out to a 12-inch circle. Transfer to a 9-inch pie plate.

  • Trim 1/2 inch beyond edge of pie plate; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake in a 450 degree F oven for 10 to 12 minutes. Cool.

  • For cream filling, cook vanilla pudding mix according to package directions, except use the 1-3/4 cups milk for the liquid. Cool pudding for 10 minutes. Fold in the sour cream. Spread into bottom of the cooled pie crust. Cover with plastic wrap; chill for 1 hour or until firm.

  • For glaze, place thawed strawberries in a blender container; cover and blend until nearly smooth. In small saucepan, stir puree into cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.

  • To assemble pie, arrange half of the fresh strawberries, stem ends down, over cream layer in pie crust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries.

  • Arrange the remaining berries over this layer. Drizzle remaining glaze over berries. Cover and chill for 2 to 4 hours. Serve immediately with whipped cream.

Nutrition Note:

You can lower the fat in this fresh-fruit pie without anyone noticing by using non-fat dairy sour cream instead of the regular sour cream, as well as 1-1/2 cups nonfat milk and reduced-calorie pudding mix.

Nutrition Facts

396 calories; fat 20g; cholesterol 30mg; carbohydrates 50g; insoluble fiber 4g; protein 6g; sodium 198mg.