There’s a local restaurant that serves some really good pie fillings (though I’m not fond of their production crusts.) Since our family is now officially a two-pie family, though, it could be pretty expensive to spend $9, twice, every time we get a craving for particular pie flavors.
One filling my family enjoys a lot if this sour cream custard. It takes under three minutes to mix up, spends some time in the oven, and then cooling, and can be topped with whatever favorite topping you might have (or, the topping could be mixed in before baking. We leave it naked, and let everyone customize their tops). The flavor is similar to a nice tangy cheese cake, but with a softer texture, more like a firm custard or even flan.
I like the pie with lemon “crud” (I’ll share that recipe another time), but most of the rest of the family likes it topped with a simple stovetop-thickened blueberry sauce. Cherry pie filling, caramel sauce… you can really experiment with the flavors. You can even blend in some coconut flakes for a quick, nearly-fool-proof coconut custard base.
Preheat the oven to a minimum of 325*, maximum of 350*. You have some leeway in this; at a lower temperature it will take longer to set, of course.
Use your preferred crust, either a pastry style, or a pressed crumb style. We usually do a graham cracker crust, but it would be good with gingersnap or vanilla wafer crust, too. Prep your crust ahead, as the filling takes very little to prepare.
1 1/2 cups sour cream
1/2 cup sugar (I occasionally use brown sugar for a slightly different flavor.)
3 large eggs (for a firmer custard, use another egg.)
1 1/2 teaspoons vanilla (or substitute your chosen extract.)
2 tablespoons flour
pinch of salt
Pour the mixture into the pie crust, and pop it in the oven until it’s just set in the middle, and doesn’t wobble wetly when you jiggle the pie plate. Cool well and chill before topping and serving.
If you want a different serving style, fill a tart pan, or mini-tarts; you could also bake this filling in cupcake tins as you might for mini-cheesecakes, or spread it out in a large cake pan for a more layer-bar presentation.
This has become one staple pie for holidays and special occasions at our house… I hope you’ll enjoy it at your house!