When I was a kid I went to Cape Cod to stay with a cousin for the summer. I have such amazing memories of that trip. It was when I saw the original Star Wars movie. We had ice cream at Four Seasons and blueberries were everywhere.

I remember that they ate them with sour cream and a sprinkle of brown sugar. The blueberries were sweet and juicy and the sour cream brought the tang. That little sprinkle of brown sugar gave just the right amount of sweetness.

So when I was making this pie, I wanted to pay homage to that food memory. There is sour cream in the recipe but what really seals the deal is a dollop of sour cream and fresh blueberries, sprinkled with brown sugar right before serving.  Le4t’s make food memories together.

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Blueberry Cream Pie

The perfect creamy no-bake pie for summer

Servings: 0

Author: Judi Leib

Ingredients

• 4 ounces cream cheese softened
• 1⁄2 cup sour cream
• 1⁄4 cup sugar
• 1 1⁄2 cups Cool Whip refrigerated
• 1 graham cracker crust
• 2 cups fresh blueberries divided

Instructions

• In medium bowl, with mixer beat cream cheese, sour cream combined fluffy.

  Beat in sugar.

  Fold in half the blueberries.

  Fold in Cool Whip. Add more blueberries but reserve some for top of pie.
• Spoon mixture into pie crust.
• Cover with plastic wrap and refrigerate overnight.
• When ready to serve, dollop on a scoop of sour cream. Top with reserved blueberries and sprinkle with a light dusting of brown sugar.