Sour Cream Ligonberry Pie

• 3 1/2 cups sour cream
• 4 egg yolks
• 2 cups sugar
• 1/3 heaping cup of flour
• 1/3 cup black cherry gelatin or one small box (3.4 oz.) of black cherry Jell-O
• 4 1/2 cups of frozen or fresh lingonberries
• CRUST RECOMMENDATIONS:
• 1-Pre-baked pastry crust

1. Place sour cream and egg yolks into medium size sauce pan and stir together, and then add sugar and flour.
2. Cook on high heat stirring constantly with rubber spatula, you need to WATCH CLOSELY, this will scorch quickly.
3. Cook until really thick, when you hold the spatula up out of pan it should stick to it and barely come off the spatula.
4. Remove from stove burner and then add the black cherry gelatin or Jell-O and mix well.
5. Add lingonberries and mix together gently, pour into a pre-baked pastry crust.
6. Place in cooler.
7. When ready to serve top with thawed whipped topping or Fresh Whipped Cream
8. Tip: Frozen lingonberries can be found online at nwwildfoods.com. They ship the berries to your door frozen. The berries are great with no additives, no sugar.

sour cream, egg yolks, sugar, flour, black cherry gelatin, fresh lingonberries, recommendations, pastry crust

Taken from www.epicurious.com/recipes/member/views/sour-cream-ligonberry-pie-52517901 (may not work)