Sour Cream Plum Pie Recipe

5 1 1
Sour Cream Plum Pie Recipe
Sour Cream Plum Pie Recipe photo by Taste of Home
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Sour Cream Plum Pie Recipe

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5 1 1
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

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

Nutritional Facts

1 piece: 335 calories, 18g fat (10g saturated fat), 98mg cholesterol, 132mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 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
  1. 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°.
  2. 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.
Originally published as Sour Cream Plum Pie in Country Woman Christmas Annual 2005, p33

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Helga-Mom User ID: 7655031 222734
Reviewed Mar. 14, 2015

"I love plums and I love sour cream. It's a match made in heaven.Making it today.Thanks for the recipe."

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