The conception of the Holy Spirit as a divine influence or power that we are somehow to get hold of and use, leads to self-exaltation and self-sufficiency. One who so thinks of the Holy Spirit and who at the same time imagines that he has received the Holy Spirit will almost inevitably be full of spiritual pride and strut about as if he belonged to some superior order of Christians. One frequently hears such persons say, “I am a Holy Ghost man,” or “I am a Holy Ghost woman.” But if we once grasp the thought that the Holy Spirit is a divine Person of infinite majesty and glory and holiness and power, who in marvelous condescension has come into our hearts to make us His abode there and take possession of our lives and make use of them, it will put us in the dust and keep us in the dust. I can think of no thought more humbling or more overwhelming than the thought that a Person of divine majesty and glory dwells in my heart and is ready to use even me.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			8	servings

INGREDIENTS

1	c	Graham Cracker Crumbs
1/4	c	Pecans or Walnuts; finely chopped
2	tb	All-purpose Flour
1/2	c	Granulated Sugar
1	tb	Granulated sugar; divided
1/3	c	Butter or Margarine; melted
3	tb	Cornstarch
1	ts	Unflavored Gelatin
1 1/3	c	Milk
1 1/2	c	Sour Cream
1	tb	Vanilla Extract
3	c	Fresh Blueberries

INSTRUCTIONS

To prepare the pie crust, combine cracker crumbs, pecans or walnuts,
flour, and one tablespoon sugar in a small bowl. Stir in the melted
margarine or butter. Toss to mix. Press mixture onto the bottom and
up sides of a 9-inch pie plate.
Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire
rack.
To prepare the pie filling, combine the one-half cup sugar,
cornstarch, and gelatin in a medium saucepan over moderate heat. Stir
in milk and cook, stirring, until thickened and bubbling.
In a separate mixing bowl, combine the sour cream with the warm milk
mixture, gradually blending all the ingredients. Stir in the vanilla
extract. Cover and refrigerate for 1 hour, stirring once or twice
during cooling time.
Stir blueberries into the sour cream mixture. Pour the filling into
the cooled pie crust. Cover and chill at least 6 hours or up to 1 day
prior to serving. Garnish with additional berries before serving, if
desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 22, 1999, converted by MM_Buster
v2.0l.

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