I love a good fruit pie, but sometimes dessert is tastier when the kitchen is a bit cooler. This pie features fruit and a quick cooking graham crust - perfect!
Once the graham cracker crust is baked, the only heat involved in this pie is in cooking the berries. The recipe calls for frozen berries, so it can be made at any time of the year. Here, I'm beginning to cook the berries down with a bit of lemon juice and lemon zest:
Once the blueberry mixture was fully cooked and cooled a bit, I spooned it into the crust and left it in the fridge to set:
The next step in this pie was the sour cream based topping. It is a mixture of sugar, cream cheese, sour cream and a bit more lemon - basically a no-bake cheesecake:
Once the topping was well blended, I smoothed it over the blueberry mixture and put it back in the fridge until time for dessert: