Quick Sour Cream Pie

Ingredients

1 cup Roberts Sour Cream 1 cup Roberts Milk 1 package (3 3/4 ounce) instant vanilla pudding and pie filling mix or 1 package (3 3/4 ounce) instant chocolate pudding and pie filling mix 1-8 inch baked crumb crust Sweetened Whipped Cream

Preparation

Beat together sour cream and milk with an electric mixer until smooth; blend in dry pudding mix until mixture is smooth and slightly thickened. Pour into baked pie crust and chill at least 1 hour. Serve with Sweetened Whipped Cream. (Keep refrigerated.)

Yield: one 8 inch pie

Notes:

To avoid "soggy" pie crusts, bake custard pies in a dull aluminum or glass pie pan and place pan on a shelf near the bottom of the oven.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.