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Sour Cream Peach Pecan Pie Recipe

Sour Cream Peach Pecan Pie Recipe photo by Taste of Home

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Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas

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Sour Cream Peach Pecan Pie Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts 1 piece equals 533 calories, 22 g fat (11 g saturated fat), 117 mg cholesterol, 159 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Sour Cream Peach Pecan Pie in Branson's Great American Pie Show January 2009

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Sour Cream Peach Pecan Pie

Sour Cream Peach Pecan Pie

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Reviewed on Mar. 17, 2013 by ree60

Easy to make and fabulous tasting!

Reviewed on Oct. 06, 2012 by irishwoman32

I was a pastry chef at a 4 star hotel and I made this pie all the time. I called it "The World's Best Peach Pie".

Reviewed on Aug. 21, 2012 by DawnLockhart

Words can not describe the taste of this pie - amazing and worth the 500 calories per slice! If you want to knock someones socks off with a very special dessert this is it. I baked the pie using a regular lard (tenderflake) crust.

Reviewed on Jul. 21, 2012 by studentcooker

This pie was amazing! I didn't have any peach preserves so I added apricot preserve instead. I didn't have any pecans either instead I added slivered almonds instead.

Reviewed on Jul. 21, 2012 by IslandWife

I have a smaller pie pan so I used a cup less peaches. It was very good! In fact, it smelled so good while cooking we couldn't wait for it to cool and ate it warm! We ate the left overs the next day cold. It set really well, but we prefered it warm - it was just a little runny. Thanks for sharing!!

Reviewed on Jul. 16, 2012 by soccerlinda

Just made this pie for a family reunion party. It tasted awesome. The combination of ingredients in this recipe compliment each other well. As the saying goes in my family for a new recipe "It's a keeper". I will be making this again while the peaches are in season.

Reviewed on Jul. 14, 2012 by cbadams

I found this recipe to be a welcomed addition to my pies files....would not change a thing...I honestly believe that some of the negactive remarks made are submitted without even trying the recipe....I wouldn't call any type of edible food...slop...there are thousands of people throughout the world who would treasure just a taste!

Reviewed on Jul. 12, 2012 by opalsemeralds

This was absolutely delicious. Not sure why for some cooks it turned out "soupy". But, I did have to cook it longer than called for. I used one whole egg and one egg yoke as I was running short on eggs and didn't have pecans. Know they would have made it even better. This was so good warm and still good cold. This will be a keeper for me for when we want a "special pie". Thanks for sharing this delicious recipe.