About the creator: Pearlene Lovelady of Hudson was a top finalist for her Tropical Pina Colada Sour Cream Pie in this years’ new Pillsbury Pet-Ritz Pie Baking Championship at the Cuyahoga County Fair.
- 1 (12 ounce) package Pillsbury Pet-Ritz Frozen Deep Dish Pie Crust
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon pineapple flavoring
- 1 teaspoon coconut flavoring
- 1 teaspoon rum flavoring
- 2 cups sour cream
- 1 1/2 cups sour cream
- 6 tablespoons sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F
For the Crust: Take the Pillsbury Pet-Ritz frozen pie crust from the freezer. Keep it in the pie pan. Melt the butter in the microwave and stir in 2 tablespoons of sugar. (The crust should be a little soft around the edges by this time.) Pinch the edges of the pie crust to give it that homemade look. Keep stirring the sugar and butter mixture until it has cooled and has formed a thick paste, about 2 to 3 minutes. Using a pastry brush, brush on a thin layer of this mixture on the crust’s bottom and sides. Set aside.
For the Pie Filling: Using a mixer, cream the cream cheese and 1/2 cup plus 2 tablespoons sugar together very well. Add eggs and flavorings and blend well. Mix in the sour cream. Pour filling into the prepared pie crust pan and bake for 1 hour.
For Topping: Mix together the sour cream, sugar and vanilla until blended. Spread carefully on top of baked pie. Return pie to oven to bake for an additional 15 minutes longer. Remove from oven and cool on a rack until completely cooled, about 3 hours. Refrigerate pie and serve cold.
-Recipe By: Pearlene Lovelady of Hudson