Blueberry Jam Pie with Sour Cream Topping

Sometimes, you don't have 5hrs to bake and cool a pie. So what to do? Well, you make some fresh blueberry jam, toss in a partly-baked crust, and then make a little sour cream topping and toss it in the freezer to quickly chill it, and then the fridge to cool it long enough for the whipped cream to set.

Ingredients:

1 whole wheat crust

"jam"
1.5lb blueberries
2T lemon juice
1/3 cup sugar mixed with
2T cornstarch

topping:
8oz cream cheese
1/2 cup confectioners sugar
1/2 cup sour cream
3 T granulated sugar
1/4lb blueberries

Preheat oven to 375F. Roll out the crust into a 13" circle and gently place into a 9 1/2" deep dish pan. Line the crust with foil, fill with pinto beans and place in the oven for 10min.

Toss the berries and lemon juice in a non-reactive saucepan. Heat over medium heat until the berries begin to simmer in their own juice. Bring to a boil stirring continuously, then stir in the sugar/cornstarch. Cook, stirring some more, for about 2min, and scrape into the baked crust.

Place the crust into the fridge while you make the topping. Whip the confectioners sugar and cream cheese together until smooth. Stir in the remaining sugar, sour cream and blue berries.

Cover the cooling "jam" with the topping and place in the freezer for 15min. Move into the refrigerator and let sit as long as you can stand, at least 45min, preferably 1-2hrs.