Print Options

 
 
 
 Print
Citrus Sour Cream Pie Recipe

Citrus Sour Cream Pie Recipe

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 YIELD: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

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.

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 Pairings

Sweet White Wine

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