Indulge in a delightful culinary journey with our comprehensive guide to Sour Cream Custard Pie, a timeless classic that combines the richness of custard with the tangy zest of sour cream. This article offers a collection of carefully curated recipes, each presenting a unique twist on this beloved dessert. From the traditional to the innovative, our selection caters to every palate, ensuring an unforgettable baking experience.
Embark on a nostalgic adventure with our classic Sour Cream Custard Pie recipe, a true testament to the enduring charm of this timeless dessert. This recipe captures the essence of simplicity, allowing the pure flavors of custard and sour cream to take center stage. For a more decadent treat, explore our Chocolate Sour Cream Custard Pie, where the rich, velvety chocolate custard harmonizes perfectly with the tangy sour cream, creating a symphony of flavors that will tantalize your taste buds.
If you seek a gluten-free alternative, our Gluten-Free Sour Cream Custard Pie has you covered. This recipe uses almond flour as a base, resulting in a light and airy crust that complements the creamy custard filling. And for those who love the combination of sweet and tangy, our Sour Cream Lemon Custard Pie is a delightful choice. The vibrant burst of lemon zest and juice adds a refreshing twist to the classic custard filling, creating a pie that is both indulgent and invigorating.
For a unique twist on a classic, our Sour Cream Coconut Custard Pie is sure to impress. The addition of coconut milk and shredded coconut lends a tropical flair to the traditional custard filling, transporting you to a beachside paradise with every bite. And for a truly show-stopping dessert, our Sour Cream Custard Pie with Berries features a vibrant medley of fresh berries nestled atop a creamy custard filling, creating a visually stunning and tastefully delectable treat.
Whichever recipe you choose, our Sour Cream Custard Pie guide guarantees a delightful and memorable baking experience. With its versatility and endless possibilities, this classic dessert is sure to become a staple in your recipe collection. So, preheat your oven and embark on a culinary adventure that will leave your taste buds dancing with joy.
SOUR CREAM RAISIN PIE
A custard-based pie chock full of vanilla-plumped raisins, cinnamon and clove spices with a fantastic soul-warming flavor. This recipe is a family recipe enjoyed equally today as in my Grandmother's kitchen.
Provided by Toni Dash
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
- Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
- Place pie shell in the heated oven and cook for 10 minutes.
- In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
- Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
- Spoon the filling into the pre-baked pie crust. Place the pie on a baking sheet, and into the oven. Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
- Allow pie to cool on a cooling rack until room temperature. Serve at room temperature or chilled. If desired, add whipped cream prior to serving.
Nutrition Facts : Calories 354 kcal, Carbohydrate 54 g, Protein 4 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 234 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
SOUR CREAM & BLUEBERRY CUSTARD PIE
Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
- Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
- Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACH & NECTARINE SOUR CREAM CUSTARD PIE
You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
- In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
- Let cool, slice and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 2610.9, Fat 108.2, SaturatedFat 40.7, Cholesterol 498.9, Sodium 1167.4, Carbohydrate 386, Fiber 19.4, Sugar 258.1, Protein 39.4
SOUR CREAM CHERRY PIE
"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
SOUR CREAM RAISIN PIE I
A creamy raisin pie.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
- Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 45.6 g, Cholesterol 71.8 mg, Fat 18.5 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 9.6 g, Sodium 224.8 mg, Sugar 30.4 g
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
DUTCH APPLE PIE WITH SOUR CREAM CUSTARD RECIPE
Provided by marck
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 300º F. 2. Spread the apple pieces over the bottom of the pie shell. Place on a baking sheet and set aside. 3. Place the sugar, flour, and salt in a small bowl and whisk until well combined. 4. Whisk together the sour cream, egg, and vanilla paste. 5. Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the apples. With a spatula, submerge any apples that float to the top. 6. Bake 20 to 25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch. 7. While the pie bakes, prepare the walnut streusel: Combine the flour, walnuts, granulated sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and mix with your fingers until the mixture resembles coarse meal. 8. When the pie is ready, gently scatter the streusel over the top of the pie and bake 10 to 15 minutes more, until the streusel is crispy. 9. Cool to room temperature, then chill in the refrigerator for at least 1 hour before slicing.
Tips:
- For a creamier custard, use full-fat sour cream. You can also use a combination of sour cream and heavy cream.
- If you don't have a food processor, you can use a blender or a whisk to mix the ingredients. Just be sure to blend or whisk until the mixture is smooth.
- If you want a thicker custard, cook it for a few minutes longer. Just be careful not to overcook it, or it will become curdled.
- Serve the pie warm or cold. Both ways are delicious!
Conclusion:
Sour cream custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and flaky crust, it's sure to be a hit with everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love