Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for the holidays! It is fresh and tangy and super easy to make. Sour cream lemon pie is an all-around winner. Freshly squeezed lemons and rich sour cream give the pie the perfect amount of tartness and creaminess. This pie is made in a buttery, flaky pie crust which makes it even more delicious. Make it with me.
Sour Cream Lemon Pie
#MAKEFRIENDSWITHPIE
If you follow me on Instagram, you know that I made a bold statement this month. I told everyone that I am not a fan of pie, which is the truth. But, I challenged myself this month that I am going to #MakeFriendsWithPie.
My problem with Pie is that I don’t like warm fruit at all. Naturally, I don’t like fruity pies. So, I asked for recommendations from my IG followers for their favorite pie flavors. Sour Cream Lemon was the second most recommended pie flavor. Naturally, it went to the top of my list to try.
Don’t Knock It Til You Try It
I actually really like lemon desserts! When so many of my followers recommended sour cream lemon, it definitely peaked my interest. I was excited to try this flavor out and I really like it! More than the Pecan I will say! This was more my speed being cold, with cream, and whipped topping! I must say I was a fan!
DO I LOVE PIE NOW?
I can’t say that I would put it in my top 10 list of desserts I love, or even 20 for that matter, but that’s because I don’t love pie. That’s my own issue. I just have loyalty to brownies and cookies and other treats. I have a couple more recipes I am excited to try in this #MakingFriendsWithPie challenge, so stay tuned!
But, if you do like pie, this one is good! Real good!
OTHER PIE RECIPES
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Sour Cream Lemon Pie
Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for the holidays! It is fresh and tangy and super easy to make. Sour cream lemon pie is an all-around winner.
Ingredients
- 1 9-inch homemade pie crust , baked and cooled
- 1 cup granulated sugar
- 3 Tablespoon + 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1/2 cup fresh lemon juice (3 lemons)
- 3 large egg yolks, beaten
- 1/4 cup butter, softened
- Zest of one lemon
- 1 cup sour cream
- For whipped cream topping:
- 1 cup heavy whipping cream
- 2 Tablespoons granulated sugar
Instructions
- Bake pie crust as directed on packaging, then allow it to cool completely.
- Crack eggs in a small bowl, beat slightly with a fork and set aside.
- In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
- Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks to temper them.
- Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
- Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
For the topping:
- In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form.
- Spread whipped cream over pie filling.
- Refrigerate for at least 2-3 hours before serving.
