Sour Cream Pie
A rich and creamy sour cream pie filled with sweet raisins and crunchy nuts, offering a delightful balance of tangy and sweet flavors. Perfect for dessert or special occasions, it appeals to those who enjoy nostalgic, comforting baked goods with a textured surprise in every bite.
Ingredients
Instructions
- Mix together sugar, sour cream, egg yolks, and cornstarch in a saucepan.
- Cook the mixture for 12 minutes until thickened.
- Rinse the raisins well before adding them to the filling.
- Add cooked raisins and nuts to the mixture and combine.
- Pour the filling into a baked pie shell.
Tips & Substitutions
For a richer flavor, consider using vanilla extract or almond extract in the filling. If you want to substitute the nuts, try using sunflower seeds or pumpkin seeds for a nut-free version. You can also use dried cranberries or chopped dates instead of raisins if desired. Make sure to whisk the mixture continuously while cooking to prevent sticking and burning.
Serving Suggestions
Serve this Sour Cream Pie chilled for a refreshing dessert after a meal. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, garnish with fresh fruit like berries or a sprinkle of cinnamon. This pie also complements well with coffee, making it a perfect choice for brunch alongside Overnight Coffee Cake.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. This pie is best enjoyed within 3-4 days. If you want to reheat it, place individual slices in the microwave for about 15-20 seconds, or warm the whole pie in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pie contains roughly 859 calories, with 25g protein, 110g carbohydrates, and 37g fat. It is an excellent source of protein (50% of the Daily Value), iron (39% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 low-fat sour cream for this recipe?
Yes, low-fat sour cream can be used instead of regular sour cream. However, keep in mind that it may alter the texture slightly, making the filling less rich and creamy. For the best results, use full-fat sour cream if possible.
What type of pie crust works best with this filling?
A traditional flaky pie crust is ideal for this Sour Cream Pie. You can use a homemade crust or a store-bought one for convenience. Alternatively, a graham cracker crust can add a nice sweetness and texture contrast to the filling.
How can I make this pie dairy-free?
To make this pie dairy-free, substitute the sour cream with a dairy-free alternative such as coconut cream or cashew cream. Ensure that your egg substitute is appropriate for your dietary needs, such as flax eggs or silken tofu, to maintain the filling's texture.
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).