Step 1

Heat the chips and cream in saucepan over low heat until chips are thoroughly melted. (Don’t use too high heat or you will scald the cream and/or burn chips). Stir as chips are melting.

Step 2

Once melted and stirred together, remove from heat and let sit for a few minutes to slightly cool. Then add sour cream, lemon juice and lemon zest to creamy mixture.

Step 3

Stir until nicely blended. I often use I whisk for this to better incorporate the sour cream into the mixture.

Step 4

Pour mixture into graham cracker crust.

Step 5

Evenly distribute blueberries over the top of pie (they should slightly sink into the pie but won’t be completely submerged).

Step 6

This pie is best if refrigerated overnight, but if you can’t wait, let it sit for at least 8 hours in refrigerator.

Step 7

Top with whipped cream and extra berries if desired.