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Sage Honey Sour Cream Pie

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  Baked 8 inch pie crust 1
  Sage honey 8 1⁄3 Tablespoon
  All purpose flour 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Egg yolks 3 , well beaten
  Dairy sour cream 1 Cup (16 tbs)
  Chopped pitted dates/Chopped pitted raisins 1 Cup (16 tbs)
  Egg whites 3
  Honey 3 Tablespoon

Bake and cool piecrust shell.
Mix 1/3 cup honey with flour and cinnamon.
Stir mixture into egg yolks.
Beat in sour cream and chopped dates.
Cook mixture over low heat, stirring constantly, until smooth and thick.
Cool and pour mixture into baked pie shell.
Beat egg whites until stiff.
Gradually beat in 3 tablespoons honey until stiff and glossy.
Spread meringue on top of filling in pie, making sure the meringue is attached to the piecrust edge.
Bake in preheated slow oven (300°F.) for 10 to 15 minutes, or until top is lightly browned.

Recipe Summary

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2644 Calories from Fat 567

% Daily Value*

Total Fat 114 g176%

Saturated Fat 79.3 g396.5%

Trans Fat 0 g

Cholesterol 674.9 mg225%

Sodium 842.7 mg35.1%

Total Carbohydrates 394 g131.5%

Dietary Fiber 26.9 g107.6%

Sugars 314.8 g

Protein 33 g66.5%

Vitamin A 39.8% Vitamin C 5.2%

Calcium 45.7% Iron 60.4%

*Based on a 2000 Calorie diet

Sage Honey Sour Cream Pie Recipe