SOUR CREAM PLUM PIE

Sour Cream Plum Pie image

Here's a light custard pie that's one of my "oldies but goodies." It couldn't be much simpler to whip up and makes a refreshing and special finale to any holiday meal.-Pat Stueckman, Garfield, Kansas

Provided by Taste of Home

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 6

Ingredients

Pastry for single-crust pie (9 inches)
2 cans (15 ounces each) pitted plums, drained
2 large egg yolks, beaten
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Steps:

Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.

Nutrition Facts : Calories 335 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 132mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.