Best Sour Cream Plum Pie Recipes
SOUR CREAM PLUM PIE
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
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 6
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.
SOUR CREAM PLUM PIE
Make and share this Sour Cream Plum Pie recipe from Food.com.
Provided by jeswes54
Categories Dessert
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pit and peel plums. Cut into tiny pieces and set aside. Beat egg until foamy. Add sugar and keep beating mixture until it's nice and light. Whip the sour cream into egg mixture, folding it inches Add plulms, lemon juice, salt, nutmeg and mix well. Pur fiilling into pie crust. Cover with top crust. Be sure to crimp the edges. Bake in preheated 450 oven for 5 minute Reduce heat to 375 and bake 40 minute more. This pie is served best cold with ice cream.
Nutrition Facts : Calories 568.5, Fat 34.8, SaturatedFat 9.8, Cholesterol 32.8, Sodium 540.5, Carbohydrate 57.4, Fiber 1.7, Sugar 13.8, Protein 7.1
SOUR CREAM PLUM PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 6
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.
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