FILED UNDER: Desserts

Chocolate Lingonberry Pie with Sweet Sour Cream

A delicious chocolate butter pie dough, blind-baked and filled with handmade lingonberry jam topped with sweet sour cream!
Ratings
5/5
JUMP TO RECIPE

Prep

2 hours

Cook

40 min

Servings

8

With the autumn and now winter season approaching, all I can think about are the aromas and flavors of sweet fruit pies – some with beautiful decorated crusts, juicy fillings, and sweet cream toppings in all sorts of combinations!

In my fridge I had sour cream and lingonberries, along with the ingredients for a perfect pie crust. So this weekend I busied myself with making a sweet, delicious chocolate lingonberry pie with sour cream. 

While this is a medium-difficulty pie, it is worth the work that it takes to make the dough and sweet layers that fill the pie. It really just tastes some time and attention to the steps. 

If you do not have lingonberries, I would replace with any mix of sweet berries, apples, peaches, plums, or apricots. If you do not have cocoa powder for the dough, you can remove it from the pie dough recipe and add in a 1/4 cup of flour instead. 

This yields a beautiful pie that closely resembles a cheesecake in looks and taste! 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂

Chocolate Lingonberry Pie with Sweet Sour Cream

RECIPE

Chocolate Lingonberry Pie with Sweet Sour Cream 

Ingredients

For the Pie Dough:
  • 1 cup of flour
  • 1/4 cup of unsweetened cocoa powder
  • 1 stick of unsalted butter (cubed)
  • 1/4 teaspoon of salt
  • 1/4 cup of ice water
For the Lingonberry Jam:
  • 2 pounds of lingonberries (fresh or thawed, with juice)
  • 1/2 cup of apple juice or lemon juice (for a more sour taste)
  • 1 cup of brown sugar
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
For the Sweet Sour Cream:
  • 3 tablespoons of water
  • 1 tablespoon of unflavored gelatin
  • 8 oz of sour cream
  • 1/4 teaspoon of salt
  • 1/4 cup of powdered sugar

Directions

For the Pie Dough:
  • In a mixing bowl, whisk together flour, cocoa powder, and salt
  • Add the cubes of butter, tossing them through the flour until each piece is well-coated
  • Use your fingers to knead the butter into the flour
  • Then make a small hole in the center of the flour mixture and add the ice water gradually
  • Use your hands to work the dough into a ball shape, without letting it look completely smooth
  • Wrap the ball of dough tightly in plastic wrap and refrigerate for at least 30 minutes
  • After 30 minutes, place the dough on a floured surface and roll it out completely
  • Then fold it three times into a rectangle shape and roll it out again
  • Then fold it in two times, folding in the rough edges, and roll it out again
  • Fold it and wrap in plastic wrap to chill in the fridge for 30 minutes
  • After 30 minutes, place the dough on a floured surface and roll it out until it is large enough to fit over the pie baking dish
  • Roll the dough into the rolling pin until it is covered completely and roll it back out over the pie baking dish
  • Use your fingers to press the dough against the interior edges and over the edges
  • Use a knife to remove the extra dough and crimp the dough with a fork, spoon, or your fingers
  • Use a fork to poke holes in the dough covering the bottom surface of the pie baking dish
  • Set the pie baking dish in the fridge for 10 more minutes and then place in the oven at 400 degrees Farenheight
  • Bake for 15 minutes and then let the pie crust chill to room temperature for 20 minutes
For the Lingonberry Jam:
  • In a medium-size sauce pan, add lingonberries, juice, sugar, cinnamon, and salt
  • Cook over medium heat for 15 minutes until the lingonberries begin to soften or break down
  • Reduce the heat to low and continue to cook for 8 minutes, stirring frequently until the mixture has thickened
  • Remove from heat and add in the vanilla and almond extract
  • Let the jam completely cool for 30 minutes to an hour
For the Sweet Sour Cream:
  • In a mixing bowl, whisk water and gelatin
  • Add sour cream, salt, vanilla extract, and powdered sugar
  • Use a hand mixer to mix the cream contents together and place in the fridge for 30 minutes
Finishing the Pie:
  • In the chilled pie crust, add in the lingonberry jam with a spatula into an even level
  • Then add the sweet sour cream as the final layer with a spatula
  • Serve or store in the fridge
NUTRITION FACTS (PER SERVING)

Chocolate Lingonberry Pie with Sweet Sour Cream

Calories: 360 | Total Fat: 13 g | Cholest: 35 mg | Total Carb: 61 g | Protein: 5 g

Click here for full nutrition label Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.  
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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