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Sage Honey Sour Cream Pie

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Snack
Method: 
Baked
Ingredient: 
Honey

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