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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Here's a light custard pie that's one of my oldies but goodies. It couldn't be much simpler to whip up and makes a refreshing and special finale to any holiday meal. Ingredients:
pastry for single-crust pie (9 inches) |
2 cans (15 ounces each) pitted plums, drained |
2 egg yolks, beaten |
2 cups (16 ounces) sour cream |
1/2 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
2. Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack. Yield: 6-8 servings.
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