Sour-Cream Nut Pie - Nøddetærter Med Flødecr

From: Pneuma

On Apr 24, 2008

doubled the recipe since the pic slice of Annacia seems thick and my pan seems to be slightly thicker. I mean w/o doubling the ingredients it hardly seem to cover all the surface of the crust. Is it supposed to be like that? Anyway, it was nutty, tasty and easy to whip up since almost all can be blended at once. I used a different pie shell and potato starch instead of cornstarch and it still came out great and love the smell of cinnamon and cloves while baking! Served this with vanilla ice cream on top for me, while MIL ate it as is. "It's good!" she kept repeating. :yummy: Thanks, Pattikay in LA!

From: Annacia

On Feb 4, 2008

This is outstanding!! Not only is it truly delicious but it takes changes in it's stride and still delivers a dessert I would serve to company. To make it diabetic friendly I used 1/2 a cup of egg white, a cup of Splenda and fat free sour cream. To top that off I skipped the crust entirely and just sprayed the pan with Pam to help hold the nuts in place. Not only did the finely ground almonds stick well to the filling but they actually made a light crust all on their own. Mine was topped with Cool Whip Free and a very light sprinkle of cinnamon. OH! and I must say that these simple ingredients perfumed the kitchen and dinning room beautifully while baking. I baked the pie 3 mins longer than ask to be sure it was set. It wasn't needed and in fact I'll try shortening the time a bit the next time I make this. Thanks for posting this and I'm sorry that I waited so long to try it! Made for Photo Tag