1/3 c. sugar
2 tbsp. cornstarch
1 c. milk
1 c. sour cream
1 1/2 tsp. vanilla
1 c. fresh blueberries
1 baked 8 inch graham cracker crust

In a 1 1/2 quart pan stir together the sugar and cornstarch. Gradually stir in the milk keeping smooth. Over medium heat, stirring constantly, cook until mixture bubbles and sputters and mounds slightly when dropped from a spoon. Remove from heat and with a wire whisk gently stir in the sour cream and vanilla until blended. Fold in the blueberries. Pour mixture into crust and refrigerate several hours or overnight. 6 servings.