Sour Cream Ligonberry Pie – a delicious recipe with sour cream, egg yolks, sugar, flour, black cherry gelatin, fresh lingonberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sour cream and egg yolks into medium size sauce pan and stir together, and then add sugar and flour.
2
Cook on high heat stirring constantly with rubber spatula, you need to WATCH CLOSELY, this will scorch quickly.
3
Cook until really thick, when you hold the spatula up out of pan it should stick to it and barely come off the spatula.
4
Remove from stove burner and then add the black cherry gelatin or Jell-O and mix well.
5
Add lingonberries and mix together gently, pour into a pre-baked pastry crust.
6
Place in cooler.
7
When ready to serve top with thawed whipped topping or Fresh Whipped Cream
8
Tip: Frozen lingonberries can be found online at nwwildfoods.com. They ship the berries to your door frozen. The berries are great with no additives, no sugar.
966
kcal
Calories
50
g
Fat
118
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/2 cups sour cream, 4 egg yolks, 2 cups sugar, 1/3 heaping cup of flour, and more.
Yes, Sour Cream Ligonberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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