"One time at band camp...."
1 cup sour cream
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 pint blueberries
1 frozen gluten-free pie shell, thawed
Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.
Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.Enjoy, and get ready to feel the love!