1 (18 ounce) package blueberry pie filling
1 (12 ounce) jar sour cream
1 cup white sugar
1 (8 ounce) can fruit preserves
1/4 cup milk
1 (16 ounce) package frozen chopped blueberries
1 (8 ounce) container frozen strawberries, thawed
1 (9 inch) prepared graham cracker crust
3/16 cup chopped pecans
1/2 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Bring a large saucepan of water to a boil. Add blueberry juice and remove from heat.
In a large saucepan combine sour cream, sugar, and fruit preserves. Bring mixture to a boil and continue to cook until sugar dissolves in 1/4 cup milk. Stir into blueberry juice. Mix fruit preserves with fruit liquid until all flavors are well blended.
In a large bowl beat butter and egg until light in color. Spread mixture into pie crust. Place graham cracker crust in pan. Place blueberry filling over filling and spread to cover.
Drop the blueberry filling over blueberry filling and place between greased and wet muffin cups. Microwave blueberry preserves in microwave for about 1 minute and then pour over filling. Instant brine and microwave blueberry preserves for another minute, stirring constantly, until all ingredients are well blended.
Place sliced pecans onto top of pie. Pour soup into small saucepan. Place pie crust on bottom rack of pie pan. Place remaining strawberries on top of pie. Cover pie with blueberry filling. Place graham cracker crust on top of pie and place on serving platter. Garnish with pecans.
Arrange sliced strawberries on middle rack of pie plate, and jelly beans on top of pie. Cover with blueberry filling. Cover pie with graham cracker crust. Place over top of pie. Let rest for 10 minutes before serving.