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Sour Cream Plum Pie

Total Time

Prep: 15 min. Bake: 50 min.


6-8 servings

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.—Pat Stueckman, Garfield, Kansas


  • Pastry for single-crust pie (9 inches)
  • 2 cans (15 ounces each) pitted plums, drained
  • 2 large egg yolks, beaten
  • 2 cups 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.

Nutrition Facts

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

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