Mimis Sour Cream Pie Recipes

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

MIMI'S CHEESECAKE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
• Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
• Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
• Increase oven temperature to 475 degrees F (246 degrees C).
• Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
• Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

MIMI'S SOUR CREAM TWISTS

Steps:

• Heat sour cream to lukewarm and cool some.
• Mix yeast and 1/4 cup warm water to proof.
• Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
• Gradually add the other 2 cups flour--mixing well.
• Rise once till doubled.
• On a floured board roll into a 6"x24" rectangle.
• Brush with the second 2 tablespoons soft butter.
• Mix the filling together and spread over half of the rectangle.
• Fold over the other half of the dough--lengthwise.
• Cut 24 1" strips.
• Twist and place on a greased sheet.
• Let rise till doubled.
• Bake at 375 degrees for 12-15 minutes, but don't overbake.
• Remove from baking sheet and drizzle glaze over them.

MIMI'S SOUR CREAM PIE

Steps:

• Beat eggs until smooth.
• Add softened cream cheese, sugar and 1 tsp.
• vanilla.
• Pour into graham cracker crust (graham crackers mixed with melted butter or store bought).
• Bake at 325 degrees for about 25 minutes or until it doesn't shake.
• Cool 5 minutes Combine the sour cream, sugar and 1 tsp.
• vanilla.
• Pour on top of cooled pie.
• Bake for another 5 minutes.
• Refrigerate for up to 4 hours.

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.