Sour Cream Pecan Pie
Sour Cream Pecan Pie offers a rich, creamy filling with the crunch of toasted pecans, balanced by sweet and slightly tangy flavors. Perfect for holiday gatherings or special occasions, it combines a buttery crust with a luscious, nutty topping that appeals to both dessert lovers and pecan enthusiasts.
Ingredients
Instructions
- Cream the oleo and sugar until light and fluffy.
- Add slightly beaten eggs, corn syrup, and vanilla; mix well.
- Stir in chopped pecans and sour cream.
- Pour into an unbaked pie shell.
- Garnish with whole pecans.
- Bake at 375°F for 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you prefer a lighter pie, substitute half of the sour cream with Greek yogurt. Make sure to chop the pecans roughly to ensure even distribution in the filling. To avoid over-baking, cover the edges of the pie crust with foil if they brown too quickly.
Serving Suggestions
Serve the Sour Cream Pecan Pie chilled or at room temperature, garnished with whipped cream for added richness. It pairs beautifully with Cecile Foresman'S Layered Salad for a refreshing contrast. Enjoy it alongside a cup of coffee or tea, making it a delightful end to any meal, especially during the holidays.
Storage & Reheating
Store leftover Sour Cream Pecan Pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last for up to four days. To reheat, place individual slices in the microwave for 15-20 seconds, or warm the entire pie in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pecan Pie contains roughly 455 calories, with 6g protein, 39g carbohydrates, and 29g fat. It is a good source of dietary fiber (15% of the Daily Value), protein (13% of the Daily Value), and calcium (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use light corn syrup instead of dark corn syrup?
Yes, you can substitute light corn syrup for dark corn syrup, which will result in a slightly milder flavor and lighter color. However, keep in mind that dark corn syrup adds a richer taste and deeper color to the pie, so the end result will be different.
What can I use instead of pecans?
If you don't have pecans on hand, walnuts or almonds can be excellent substitutes, bringing their unique flavors to the pie. You can also try a combination of nuts for added texture. Just make sure to chop them similarly to the pecans for even distribution in the filling.
How do I know when the pie is done baking?
The pie is done when the filling is set and slightly jiggly in the center. A knife inserted in the center should come out clean or with just a few moist crumbs. Keep an eye on the pie as it bakes to prevent the edges from over-browning; covering them with foil can help.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).