Pie Crust (Snow Cream Filling)

Two recipes in one: a basic single pie crust and the no-cook snow cream filling that turned it into a popular church-supper dessert. The shell is a quick shortening pastry, blind-baked at 425°F (220°C) until golden, and it works equally well for the snow cream filling or any pudding-and-cream pie you want to riff on.

The snow cream filling is the clever bit. A small box of instant pudding (any flavor), one cup of milk, and 8 ounces of sour cream get whisked together for one minute on slow speed. The sour cream replaces most of the milk that the pudding box calls for, which gives the filling a thicker, tangier body and the snowy-white color the name promises. Vanilla pudding gives that clean snow look; chocolate, lemon, or pistachio change the color and flavor while the technique stays the same. Pour into the cooled crust and chill until set.

Pro Tips

• Prick the crust thoroughly with a fork before baking. Holes let steam escape so the bottom stays flat instead of bubbling up.
• Watch the crust at 12 minutes. Single shortening shells go from golden to dark fast at high heat.
• Cool the crust completely before adding the snow cream filling. Warm crust melts the filling and makes the bottom soggy.
• Use full-fat sour cream, not low-fat, for the richest filling texture and cleanest set.

Variations

• Use chocolate instant pudding for a quick chocolate cream pie filling.
• Top the chilled pie with whipped cream and crushed cookies or fresh berries.
• Substitute Greek yogurt for the sour cream for a slightly tangier, lighter version of the snow cream.