2 c. sour cream
1 c. sugar
1/4 c. sifted flour
2 c. blueberry pie filling
1/2 c. whipping cream or Cool Whip
2 eggs
1 (9 inch) unbaked graham cracker pie shell
1/2 tsp. salt
3/4 tsp. almond extract

Preheat oven to 375 degrees. Combine sour cream, sugar, flour, salt, almond extract, and eggs. Beat well. Pour into pie shell; bake 30 minutes. Spread pie filling over hot pie; chill. Whip cream; spread over pie. Serve chilled.