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Strawberry Sour Cream Pie

chef.tim.lee's picture
Ingredients
For basic crumb crust baked and cooled
  Fine wholewheat crumbs/Graham cracker crumbs 2 Cup (32 tbs)
  Ground cinnamon/Other preferred sweet spice 1⁄2 Teaspoon
  Melted butter/Margarine 6 Tablespoon
  Melted butter 1 Teaspoon (For Greasing)
  Fresh strawberries 1 Quart, hulled
  Cornstarch 3 Tablespoon
  Sugar 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
For topping
  Sour cream 2 Cup (32 tbs)
  White sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
Directions

1. Make Basic crumb crust, combine crumbs, sugar and spice.
2. Mix in melted butter; the mixture should stick together when pressed (dry crumbs may need a little more fat).
3. Press mixture evenly over base of a 9-inch pie plate or flan case.
4. Bake 5 to 8 minutes if you wish, and cool, or chill well before use, depending on recipe.
5. Put 1 pint strawberries in a saucepan.
6. Mash with a fork.
7. Add and stir in cornstarch, sugar and lemon juice.
8. Cook over medium heat, stirring constantly, until mixture thickens and clears.
9. Cool. While cooling, halve remaining strawberries or quarter if large.
10. Fold into mashed mixture.
11. Turn into baked, cooled crust.
12. Blend together the sour cream, sugar and vanilla for topping.
13. Spread over the strawberry mixture.
14. Bake at 350°F for just 5 minutes.
15. Then chill for 4 to 6 hours (not longer).

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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