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Citrus Sour Cream Pie Recipe
Citrus Sour Cream Pie Recipe photo by Taste of Home

Citrus Sour Cream Pie Recipe

Read Reviews (2)
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A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.—Kallee McCreery, Escondido, California
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 egg yolks, beaten
  • 3/4 cup orange juice
  • 2/3 cup 2% milk
  • 2 tablespoons lemon juice
  • 1 cup sour cream
  • 1 graham cracker crust (9 inches)
  • TOPPING:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Grated orange peel
  • Optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit

Nutritional Facts

1 piece (calculated without fruit toppings) equals 386 calories, 23 g fat (12 g saturated fat), 113 mg cholesterol, 155 mg sodium, 41 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk and lemon juice; stir into sugar mixture until smooth.
  2. Microwave on high for 5-7 minutes or just until mixture reaches 160°, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled.
  3. Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.
  4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie. Sprinkle with orange peel; top with fruit if desired. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Citrus Sour Cream Pie in Country Woman April/May 2011, p38

Nutritional Facts

1 piece (calculated without fruit toppings) equals 386 calories, 23 g fat (12 g saturated fat), 113 mg cholesterol, 155 mg sodium, 41 g carbohydrate, trace fiber, 4 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Citrus Sour Cream Pie(2)

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MY REVIEW
Reviewed Apr. 26, 2012

I started by replacing the sour cream with light sour cream and using 1/2 C stevia in the Raw C for C.For the topping I used lite Cool Whip and used the orange peal and fruit just as you did. I haven't figured the calories saved, fat saved or sugar saved, but I know I took out all the guilt!

MY REVIEW
Reviewed May. 2, 2011

Delicious and easy to make. I made it 3 different times, one being Easter dessert. It was a big hit and I have requests to make it again. I heated it on the stove vs the microwave though. Great recipe!

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