Sour Cream-Lemon Pie
TOTAL TIME: Prep: 25 min. + chilling Cook: 10 min. + cooling
YIELD: 8 servings.
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
Ingredients
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Dough for single-crust pie
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1 cup sugar
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3 tablespoons plus 1-1/2 teaspoons cornstarch
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1 cup whole milk
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1/2 cup lemon juice
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3 large egg yolks, lightly beaten
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1/4 cup butter, cubed
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1 tablespoon grated lemon zest
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1 cup sour cream
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1 cup heavy whipping cream, whipped
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
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.
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4.
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 zest. Cool without stirring.
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5.
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts
1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.
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