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Sour Cream Peach Pecan Pie

 Sour Cream Peach Pecan Pie
Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
8 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 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


  • 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

2 of 2

Sour Cream Peach Pecan Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.