- Pastry for single-crust pie (9 inches)
- 1 cup sugar
- 3 tablespoons plus 1-1/2 teaspoons cornstarch
- 1 cup milk
- 1/2 cup lemon juice
- 3 egg yolks, lightly beaten
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon peel
- 1 cup (8 ounces) sour cream
- 1 cup heavy whipping cream, whipped
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
- Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream-Lemon Pie
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This is my favorite pie to make!!! It is so good and easy to make. I like mine with a normal pie cuts instead of gram cracker. And for all the people who say get a premade crust and use an instant pudding it's not the same!
Very good! I used graham cracker crust because I like that!
I used a ready made Graham cracker crust instead. I added a half of cup of evaporated milk to the regular milk. Great pie. .
We loved this pie. It was creamy with just the right mixture of sweet and tart. I made two changes. I substituted 1/2 cup of maple syrup instead of the sugar, and I added a tsp of cream of tarter to the whipped cream since I wanted it to hold its shape for a couple of days.
Hubby called this pie a "home run" and that was without whipped cream on top. No need for extra calories/fat. Excellent flavor and so easy to make.
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