Sour Cream Lemon Pie
Sour Cream Lemon Pie combines lemon and sour cream for a smooth texture and tangy taste, perfect with a graham cracker crust.
Equipment
- Pie Plate (9in)
- Measuring cups
- Measuring spoons
Ingredients
Pie Filling
- 1 cup Sugar
- 3 tablespoon cornstarch plus 1-½ tsp
- 1 tablespoon grated lemon peel
- ½ cup lemon juice
- 3 pieces egg yolks lightly beaten
- 1 cup milk
- ¼ cup butter cubed
- 8 oz sour cream
- 1 cup heavy whipping cream whipped for garnish
- Lemon twists for garnish
Graham Cracker Crust
- 1 ¼ cup graham cracker crumbs
- 5 tablespoon butter melted
- ¼ cup sugar
Instructions
Pie Filling
- Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in a heavy saucepan. Whisk ingredients together.
- Cook over medium heat until thickened. Stir constantly. Remove from heat and stir in butter.
- Cool mixture to room temperature and add in sour cream.
- Pour into prepared Graham Cracker Crust.
- Top with sweetened Whipped Cream and garnish as desired.
- Refrigerate until ready to serve.
Graham Cracker Crust
- Mix together graham cracker crumbs, melted butter and sugar with a fork.
- Pour the crumbs into a 9-inch pie plate.
- Use your measuring cup to press crumbs into bottom and sides of pie plate.
- Bake at 325 until the crust begins to brown - about 12-15 minutes.
- Allow to cool.
Notes
If you prefer, you can use a pastry crust instead of a graham cracker crust. Use my recipe for the perfect pie crust found here. If using a graham cracker crust, use your measuring cup to press the crumbs into the bottom and sides of the pie pan to get a nice smooth, even crust.
Nutrition
Serving: 1sliceCalories: 523kcalCarbohydrates: 47gProtein: 4gFat: 35gSaturated Fat: 20gCholesterol: 166mgSodium: 266mgPotassium: 148mgSugar: 33gVitamin A: 1160IUVitamin C: 7.3mgCalcium: 108mgIron: 0.9mg
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