Date Sour Cream Pie

EARTHYMOM

"A wonderful blend of dates, sour cream and meringue! "
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Ingredients

50 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Filling: Combine sour cream, 3/4 cup sugar, cornstarch, yolks and cinnamon in a heavy saucepan; cook until thick, stirring continously. Stir in dates, then remove from heat and let stand for 15 minutes, or until dates are softened. Add vanilla and walnuts to mixture; pour into pie shell.
  3. To Make Meringue: In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Bake in preheated oven for 10 minutes, or until meringue is lightly browned.

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