Recipe courtesy of Jill Davie
Episode: Parisian Bistro
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1 hr 10 min
15 min
55 min
6 entree servings or 25 hors d'oeuvres portions


For the batter:
For the crust:
For the filling:


For the batter:

In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.

For the crust:

Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.

To assemble: 

Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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