How to Make Sour Cream Pudding Pie

Sour Cream Rhubarb Pie

Stir pudding mix into the cream cheese mixture.

Recipe Summary Sour Cream Rhubarb Pie

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

Ingredients | Sour Cream Pudding Pie

1 ¼ cups white sugar

1 cup sour cream

3 eggs

2 tablespoons all-purpose flour

½ teaspoon vanilla extract

¼ teaspoon salt

3 cups chopped fresh rhubarb

1 (9 inch) unbaked pie shell

⅓ cup white sugar

⅓ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup butter, softened

Directions

Preheat oven to 375 degrees F (190 degrees C).

Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.

Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.

Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Info | Sour Cream Pudding Pie

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 1 - 9 inch pie

TAG : Sour Cream Rhubarb Pie

Desserts, Pies, Fruit Pies, Rhubarb Pie Recipes,