Sage Honey Sour Cream Pie
|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)|
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.