2 c. sour cream
1/4 c. sifted flour
3/4 tsp. almond extract
1 c. sugar
1/2 tsp. salt
2 eggs
1 9" unbaked graham cracker shell
2 c. canned blueberry pie filling
Cool Whip

Combine sour cream, flour, extract, sugar, salt and eggs. Beat well. Pour into pie shell. Bake at 375 degrees for 30 minutes or until set. Spread filling over hot pie. Cool. When chilled, spread Cool Whip on top of pie. Serve chilled.