Swiss Plum Pie
A delightful plum pie with creamy custard filling, perfect for showcasing fresh plums. Suitable for dessert gatherings or weekend treats with family and friends.
Ingredients
Instructions
- Quarter the plums and arrange them on the unbaked pie crust.
- In a mixing bowl, beat the eggs, then add sour cream, sugar, Cream of Wheat, and vanilla extract. Mix well.
- Pour the custard mixture over the arranged plums in the pie crust.
- Bake in a 375°F oven for 60 to 70 minutes, or until the crust is golden brown and the filling is set.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of sour cream. If you don't have Cream of Wheat, cornmeal can be a suitable substitute. Make sure to arrange the plums evenly to ensure they bake uniformly. For a touch of warmth, add a sprinkle of cinnamon to the custard mixture. This Swiss Plum Pie pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve Swiss Plum Pie warm or at room temperature, topped with whipped cream or a scoop of ice cream for added indulgence. It makes a delightful dessert after a hearty meal or can be enjoyed with coffee at brunch. For a festive touch, serve it alongside Gail's Pink Salad for a colorful plate.
Storage & Reheating
Store any leftover Swiss Plum Pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for 3-4 days. To reheat, place slices in the oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crust's crispiness while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Plum Pie contains roughly 61 calories, with 1g protein, 9g carbohydrates, and 0g fat.
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 frozen plums for this recipe?
Yes, you can use frozen plums, but make sure to thaw and drain them well to avoid excess moisture. This will help prevent a soggy crust. Keep in mind that the texture may be slightly different than fresh plums, but the flavors will still be delicious.
What can I substitute for cream of wheat?
If you don't have Cream of Wheat on hand, you can substitute with cornstarch or finely ground oats. Both options will help thicken the custard while keeping the pie's texture intact. Just be mindful of adjusting the quantity as needed based on the thickness desired.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling has set. You can test the filling by gently shaking the pie; it should not ripple excessively. Additionally, a toothpick inserted in the center should come out clean or with just a few moist crumbs.
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).