Sour Cream Pie

This pie actually is, in the words of the cliche, as easy as pie. It has a graham cracker crust, which the recipe says make from scratch, and I say, hell, no, buy it at the store. Aside from the crust, it has four ingredients. Mix it, pour it, bake for five minutes, and chill it. Dessert done. This was the last dish we had at the dinner party back on October 2.
The energy level around here is at new lows. I alternate between walking without the cane, and hobbling on it like a grandma. One minute, I feel fine, and the next, I'm clinging to the walls in horrible pain. No one seems to have any idea what's going on here. I probably need to go to the pool more. I haven't been for two weeks, since last weekend we went to Boston to see my New York cousin's sister, and hang out. The last time I saw my doctor, he said I should go to the gym six to seven times a week. I nodded wearily, refraining from pointing out that I already was getting up at 5:30 and going to bed at 11:30 without having any opportunity to go to the gym.
My husband, who was very good about taking up the slack when I first got hurt, contracted a cold with a hacking cough that makes everyone around him recoil in horror. So things like cooking, cleaning and even picking up things off the floor have fallen by the wayside.
But the dinner party worked out fine, thanks to the maid service, and this dessert is definitely a keeper.

Sour Cream Pie

1 3/4 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup plus one teaspoon sugar
1/4 pound cream cheese
1 cup sour cream
1 cup blueberries

1. Preheat the oven to 350 degrees.
2. Combine the cracker crumbs, butter and one-quarter cup of the sugar. Line a nine-inch pie plate with the mixture and press down firmly. Bake eight to ten minutes, or until lightly browned.
3. Mix together the cream cheese, sour cream and one-quarter cup of the remaining sugar. Pour into pie shell. Top with blueberries and sprinkle with remaining sugar. Bake five minutes. Cool and chill. Makes six servings.