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Sour Cream Plum Pie

 Sour Cream Plum Pie
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.
6-8 ServingsPrep: 15 min. Bake: 50 min.


  • 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 McCormick® Pure Vanilla Extract


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