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Citrus Sour Cream Pie

 Citrus Sour Cream Pie
A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.—Kallee McCreery, Escondido, California
8 ServingsPrep: 20 min. + chilling


  • 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)
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Grated orange peel
  • Optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit


  • 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.
  • 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.

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Citrus Sour Cream Pie (continued)

Directions (continued)

  • Fold in sour cream; pour filling into crust. Cover and chill for at
  • least 4 hours or overnight.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.