Sour Cream - Prune Pie
This recipe involves making a lemon pie filling by combining lemon pie filling, sugar, water, egg yolks, lemon rind, and prunes in a saucepan. The mixture is heated over moderate heat until it thickens, then allowed to cool before being folded in with sour cream. The filling is then spooned into a pie shell and chilled before serving.
Equipment
- Medium-sized saucepan
- mixing spoon or spatula
- cooling rack
Ingredients
- 4 - oz pkg Lemon Pie Filling Mix - 115 -g pkg
- 1/2 cup Sugar - 125 ml
- 1/4 cup Water - 60 ml
- 2 Egg Yolks - 2
- 1 3/4 cups Water 425 ml
- 1/4 tsp Grated Lemon Rind - 1 ml
- 1 cup Chopped Soft Prunes - 250 ml
- 1 cup Commercial Sour Cream - 250 ml
- 1 (- inch (23 - cm) baked Pie Shell - 1
Notes
To prepare a lemon pie, begin by placing the lemon pie filling into a medium-sized saucepan. Add sugar and 1/4 cup (60 ml) of water, and mix well. Then, blend in the egg yolks until thoroughly combined. Stir in 1 3/4 cups (425 ml) of water, along with the lemon rind and prunes. Set the saucepan over moderate heat and continue stirring constantly until the mixture comes to a full boil and thickens. Reduce the heat and continue cooking for another 3 minutes, stirring constantly. Allow the mixture to cool before folding in the sour cream. Spoon the mixture into a cooled pie shell and chill well before serving.
Nutrition
Calories: 405kcal
