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Sour Cream Custard Pie
August 04, 2012

I really enjoyed this custard pie. I used whole eggs, and it made the pie change a little darker in color, but the flavor was really excellent. I also tried it a second time, but used fresh pitted halved bing cherries (since they were in season). Yummy. I see using this dessert a few times a year... it really works for any season.

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