So I was really really wanting a Banana Cream Pie the other night. There was just one problem. I'm allergic to bananas. So, I started considering what other type of cream pie I could make. I wasn't in the mood for Chocolate Cream Pie, but in more of a vanilla mood. Coconut was an option, but not exactly what I wanted. Of course, Banana was exactly what I wanted. Finally, I stumbled across a Raisin Sour Cream Pie recipe. I've always really wanted to like Raisin Sour Cream Pie, but those pesky raisins just got in my way. I really don't like raisins. Suddenly, I had an epiphany. Just leave the raisins out. Duh. I couldn't believe I've never thought of this before. So, I gave it a shot. The result? Pure, vanilla cream bliss.
With just a touch of sour cream tang. Yum yum yum. I will be turning to this pie for all future cream pie cravings. I love how the filling set up just enough to still be smooth and creamy, but not so much that it was a solid custard. The mild homemade whipped cream on top really accented the sour cream flavor as well.
Simply Sour Cream Pie (adapted from this recipe)
- ⅔ cups Sugar
- ½ cups Flour
- ½ teaspoons Salt
- 2-½ cups Whole Milk, Divided
- 3 whole Egg Yolks
- 1 Tablespoon Butter
- 2 teaspoons Pure Vanilla Extract
- ¾ cups Mini Marshmallows
- ¾ cups Sour Cream
- 1 whole Pre-baked Pie Crust, 9 Inch
- 1-½ cup Sweetened Whipped Cream For Garnish
Bring the rest of the milk to a boil in a 1 quart saucepan on medium-high heat stirring frequently. Stir in the roux with a wire whip. Bring to a rolling boil, stirring constantly with a wooden paddle or spoon. Remove from heat.
Temper the egg yolks by stirring a small amount of the hot mixture into the yolks. Then, stir the yolk mixture quickly into the custard with a wire whip and mix thoroughly. Put back on the heat and bring just to a bubble. Remove from heat and add the butter, and vanilla.
Stir the marshmallows into the custard. When the marshmallows have melted, add the sour cream to the custard.
Pour the custard mixture into the pre-baked pie crust and refrigerate until cool (at least 3-4 hours). Top with sweetened whip cream when ready to serve.