Sour Cream Peach Pecan Pie Recipe
Sour Cream Peach Pecan Pie Recipe photo by Taste of Home

Sour Cream Peach Pecan Pie Recipe

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Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 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 large egg yolks
  • 1/4 cup all-purpose flour
  • 1 teaspoon 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

Nutritional Facts

1 piece: 533 calories, 22g fat (11g saturated fat), 117mg cholesterol, 159mg sodium, 80g carbohydrate (57g sugars, 2g fiber), 5g protein


  1. Line a 9-in. pie plate with pastry; trim and flute edge. 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.
  2. 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.
  3. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edge 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.
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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Reviewed Aug. 21, 2015

"I was not really thrilled with the pie. I thought the topping was way too much."

Reviewed Aug. 14, 2015

"This turned out delicious. I was worried about it not setting up so I used corn starch in the filling instead of flour. I topping got a little brown so next time I will cover it with foil after the first 10 min. I will definitely make this again"

Reviewed Feb. 22, 2015

"As I always do when I use cream cheese, I added sour cream. Instead of the butter, I used Crisco substitute butter and the pie was absolutely delicious."

Reviewed Sep. 29, 2014

"Great peach pie recipe. I cut back on the sugar and used rolled oats instead of pecans but otherwise followed as written. My family loved this rich and creamy peach pie very much. Definitely I will make this again ."

Reviewed Sep. 6, 2014

"Simple and easy but absolutely delicious."

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