How To make Sour Cream Pie
2 ea Eggs 1 c Sugar
1 c Thick sour cream 1 c Chopped raisins
1/4 ts Nutmeg 1/8 ts Salt
1 tb Lemon juice 1 ea Unbaked pie shell
Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. -----
How To make Sour Cream Pie's Videos
Keto Lemon Sour Cream Pie
Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.
See the full recipe:
Sour Cream Short Crust Pastry | Everyday Gourmet S11 Ep42
As seen on Everyday Gourmet.
How to make Lemon Sour Cream Pie
Creamy, dreamy Lemon Sour Cream Pie could be my favorite pie recipe of all time!
Find the recipe at:
Ingredients:
1 9-inch homemade pie crust , baked and cooled
1 cup granulated sugar
3 Tablespoon + 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup fresh lemon juice (about 2-3 lemons)
3 large egg yolks , lightly beaten
1/4 cup butter , softened
Zest of one lemon , about 1/2 tablespoon
1 cup sour cream
For whipped cream topping:
1 cup heavy whipping cream
2 Tablespoons granulated sugar
Find the direction and full recipe at:
Mom's Blueberry Sour Cream Pie
I am sharing with you one of my family's favorite dessert recipes- Blueberry Sour Cream Pie! You can find the original recipe here-
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Sour Cream Lemon Pie Recipe
Sour Cream Lemon Pie is a creamy, zesty, dessert that is perfect for summer. It is fresh and tangy and super easy to make!
Mini Sour Cream Lemon Pie
Sour Cream Lemon Pie is a little piece of heaven on a plate. The pie starts with a graham cracker crust that is topped with a delicious lemon sour cream layer and then topped with whipped cream.
Ingredients:
Graham cracker crust:
2/3 cup graham cracker crumbs (4 sheets or 8 squares)
2 Tbsp sugar
3 T butter, melted.
Combine above ingredients and stir until it resembles wet sand.
Press mixture into bottom and sides of a 5 Inch pie tin.
Bake at 350 degrees F for 5-8 minutes or until lightly golden brown on edges. Allow to cool.
Pie Filling:
1/2 cup sugar
1/2 Tbsp cornstarch
1/2 Tbsp lemon zest
1/4 cup fresh lemon juice
2 egg yolks
1/2 cup milk
2 Tbsp butter
1/2 cup sour cream
1/2 cup whipping cream,
Directions:
Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in a heavy saucepan.
Cook over medium heat until thickened. Stir often so it doesn't burn.
Stir in butter and cool to room temperature.
Add in sour cream and pour into prepared crust.
Whip whipping cream and top pie with it.
Garnish with a lemon slice if desired.
Refrigerate until ready to serve.
You can find a full size version of this recipe here:
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Mini Pie Tins:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
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