Sour Cream Plum Pie Recipe

Sour Cream Plum Pie Recipe photo by Taste of Home

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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.

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Sour Cream Plum Pie Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

Pastry for single-crust pie (9 inches)
2 cans (15 ounces each) pitted plums, drained
2 egg yolks, beaten
2 cups (16 ounces) sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 335 calories, 18 g fat (10 g saturated fat), 98 mg cholesterol, 132 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Sour Cream Plum Pie in Country Woman Christmas Annual 2005, p33