Lemon Sour Cream Pie

lemon sour cream pie

I hope you all enjoyed a wonderful Easter weekend.

We enjoyed the day at church and then dinner with friends.  There was so much yummy food.   I am excited to share some of the great new recipes with you in the next few weeks – after a few more lemon recipes!

Easter and lemon just go together at our house.  Easter dinner would not be complete with out some type of lemon dessert.  In the past we have enjoyed Lemon Angel Pie and  Marilyn’s Lemon Curd and Ice Cream Pie.

I tried  a new lemon dessert this Easter – a recipe that was sent to me by Brandee.  This pie is SO GOOD!  It was a huge hit at Easter dinner.  It is a smooth and sweet pie with just the right amount of lemon loveliness!

The original recipe called for a pastry crust but Brandee said she preferred a graham cracker crust so I took her suggestion.

I learned a great new tip for making a graham cracker crust from my America’s Test Kitchen Family Cookbook.

Use your measuring cup to press the crumbs into the bottom and sides of the pie pan to get a nice smooth, even crust!

Pie Step One

Pie Step Two
Stir in sour cream and pour filling into pie shell.

Pie Step Three

Spread with whipped cream and garnish with lemon twists.

Pie STep Four

Lemon Sour Cream Pie
Pie Filling
  • 1 C Sugar
  • 3 Tbsp plus 1-1/2 tsp cornstarch
  • 1 Tbsp grated lemon peel
  • ½ C lemon juice
  • 3 egg yolks, lightly beaten
  • 1 Cup milk
  • ¼ Cup butter, cubed
  • 1 Cup (8 ounces) sour cream
  • 1 pastry shell (9 inches), baked or graham cracker crust
  • 1 Cup heavy whipping cream, whipped
  • * Lemon twists for garnish
Graham Cracker Crust
  • 1¼ C graham cracker crumbs
  • 5 Tbsp butter, melted
  • 2 Tbsp sugar
Pie Filling
  1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
  2. Cook over medium heat until thickened
  3. Stir in butter
  4. Cool mixture to room temperature
  5. Add in sour cream
  6. Pour into Graham Cracker Crust
  7. Top with Whipped Cream
  8. Garnish with lemon twists
  9. Refrigerate until ready to serve
Graham Cracker CrustToss the graham cracker crumbs, butter and sugar together thoroughly with a fork
  1. Pour the crumbs into a pie plate
  2. Use your measuring cup to press crumbs into bottom and sides of pie plate
  3. Bake at 325 until the crust begins to brown - about 15-20 minutes
  4. Allow to cool

Store in refrigerator. Yield: 8 servings

Sour cream lemon pioe (1)

What did you have for Easter dinner dessert?

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. Joyce says

    Yummy. This looks so good.
    I also enjoyed your interveiw and recipe on Lolly Chops. Looking forward to what you bring us next.

  2. Heather says

    So I’m not such a huge fan of graham cracker crumb crusts (I know, blasphemy :), but the pie looks wonderful. Is there something you’d recommend as a replacement? Or is the only other option the standard pie shell?

    • Jenny says

      Heather–Crumb crusts made from Vanilla Wafer cookies are good with this lemon pie, or if you want to get a little crazy, try Ginger Snap cookie crumbs.

  3. Hattie says

    I am new to your blog and I just love it. Will read it regularly, I’m sure.

    Thank you for introducing me to Glassybaby in one of your recent posts. Glassybaby is new to me, but just gotta have one….or two… or…..


  4. jade says

    My mouth is watering as I type. I want this right now!

    All these lemon post reminds me of when I was little. Our next door neighbor (a sweet little old lady) would invite all the kids in the neighborhood kids over for a lemon party. Everything served at the party was lemon, we had lemonade, lemon pie, lemon cookies and lemon drops. I want to try all your recipes and have my own lemon party.

    I know you have already done a lemon cookie recipe but you have to check this recipe out. It really is the best!


  5. says

    Oh my, that looks soooo good, especially with the whipped cream on top!

    For our Easter dessert I made a berry cheesecake trifle. (And it actually had a bit of lemon in it too.) Yum!

  6. MelanieL says

    Wow, I made this tonight and it is so yummy!! I love all things lemon:) Thanks for another great recipe.

  7. Tammy Tisher says

    I have enjoyed many of the recipes on this website, and forward many of them to friends. This pie is my favorite dessert. I tried a couple different versions of crust. For some reason my graham cracker crust always comes out to hard. I used a sweet shortcrust last time and it turned out really good. Thanks for your wonderful recipes!

  8. Sharileen says

    I LOVE making pies! I am excited to try this recipe and I think I’ll try the graham crumb crust. I will let you know how it tastes.

  9. Tara says

    I made this pie and replaced all of the sour cream with plain greek yogurt! It turned out great! Thank you for all your work you put into your website. My family has truly enjoyed all of your recipes that we have tried! Thank you!

  10. Chris says

    Is part of the recipe missing from the second half? It stops at ‘cool recipe to room temperature’ and nothing else. Or am I missing something which wouldn’t surprise me. lol


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