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I revised this recipe to add eggs which should help with keeping the pie firm. My last recipe didn't have eggs which made it very testy. Enjoy!


  • * 3/4 cup sugar
  • * 3 T all-purpose flour
  • * 1 tsp freshly grated nutmeg
  • * 1/8 tsp salt
  • * 1 large egg
  • * 1 1/2 c sour cream
  • * 1 Tb unsalted butter, melted
  • * 1 tsp vanilla extract
  • * 1 prebaked 9-inch pie shell


  • Preheat oven to 400°. Sift sugar, flour, nutmeg, and salt together onto a piece of waxed paper. In a large bowl, whisk the egg with the sour cream. Add dry ingredients to the egg mixture and mix well.
  • Add the melted butter and vanilla, and whisk until smooth. Pour filling into prebaked pie shell, and place the pie on a baking sheet. Bake the pie in the bottom third of the oven for 10 minutes, then reduce the heat to 300° and continue baking until the filling is set, about 20 to 25 minutes. Remove the pie from the oven and let it cool to room temperature on a wire rack. Serve immediately, or refrigerate and serve the next day.

Categories: Dessert 
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