Sour Cream Lemon Pie is a little piece of heaven on a plate.
This easy sour cream lemon pie is full of tangy flavor from both the lemon and the sour cream. And the creamy consistency is nothing short of heavenly. Every time I have a slice I am reminded just how good it is.
The pie starts with a graham cracker crust that is topped with a delicious lemon sour cream layer and then topped with whipped cream.
This pie is so delicious and the combination of lemon and sour cream give it the perfect lemon flavor. Not too tart, just enough sweet.
Here is the original post. It was posted right after Easter when we had enjoyed this pie for Easter dinner. You’ve got plenty of time to make it for this year’s Easter brunch or dinner!
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 reader, 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!
Check out more of my favorite pie recipes:
Lemon Sour Cream Pie Recipe
Sour Lemon Cream Pie
Ingredients
Pie Filling
- 1 C Sugar
- 3 Tbsp cornstarch plus 1-1/2 tsp
- 1 Tbsp grated lemon peel
- 1/2 C lemon juice
- 3 egg yolks lightly beaten
- 1 Cup milk
- 1/4 Cup butter cubed
- 8 oz 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
- 1 1/4 C graham cracker crumbs
- 5 Tbsp butter melted
- 2 Tbsp sugar
Instructions
Pie Filling
- Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
- Cook over medium heat until thickened
- Stir in butter
- Cool mixture to room temperature
- Add in sour cream
- Pour into Graham Cracker Crust
- Top with Whipped Cream
- Garnish with lemon twists
- Refrigerate until ready to serve
Graham Cracker CrustToss the graham cracker crumbs, butter and sugar together thoroughly with a fork
- Pour the crumbs into a pie plate
- Use your measuring cup to press crumbs into bottom and sides of pie plate
- Bake at 325 until the crust begins to brown - about 15-20 minutes
- Allow to cool
- Store in refrigerator
Nutrition
Thank you soooo very much for sharing this recipe. I think this is my favorite pie hands down. My family loves it and I’ve served it to a large gathering and everyone thought it was the greatest pie.
Definitely one of my favorites – so glad you enjoyed it too!
I love your site and your recipe collection! One of my favorites!
It would sure be nice to have the pictures with the recipes I am trying to print. Without Pics I never end up making them again. I haven’t made this one yet, so I cannot rate or comment no matter how good it looks
My word, this looks amazing. That creamy lemon goodness is calling to me! Thanks for the shoutout on my 10 Minute Creamy Chocolate Icebox Pie, too! xo
Rebecca, Any kind of pie that can be made in ten minutes is my kind of pie! Thanks!
This was so delish! I grew up on lemon meringue pies so I was eager to try another version. I was not disappointed. It was so easy! I will definitely make this again!!
Regina, I made this pie this week too and it is so good! So glad you loved it too.
I am excited to make this into individual pies for a bridal shower tomorrow! Can I make it ahead of time? And can it be assembled today also? Thanks! ????
Sure, just keep them refrigerated.
About how many cups of lemon filling does this yeild? Got some leftovers I need to use up 🙂
Honestly, I don’t know. I haven’t made this pie in a few years (I need to fix that) and I just don’t remember. You can see from the photo that it doesn’t quite fill the pie plate. I’m guessing around 3 cups.
When is the sour cream added? Am I missing it?
It tells you in the post but not the recipe directions – thanks for catching that. I went in and added it to the recipe.
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
Chris – the recipe was a little messed up – got it fixed though. Thanks for letting me know
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!
Tara, So glad you enjoy the recipes and I love the idea of substituting the sour cream with plain Greek yogurt. Will definitely try it next time.
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.
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!
Wow, I made this tonight and it is so yummy!! I love all things lemon:) Thanks for another great recipe.
This is my new favorite dessert recipe. I’ve made it twice in 1 week, lol 🙂
Well, we were first going to make your lemon cupcakes, and now we’re gonna make this pie this weekend! Lemon sour cream pie is ALWAYS a hit. 🙂 Thanks!
Your Easter dessert was much fancier than ours! We had bunny cake–which thrilled my 3 year old and 5 year old to no end! 🙂
http://frillsfluffandtrucks.blogspot.com/2009/04/weekend-recap.html
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!
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!
http://twigsnstuff.blogspot.com/2009/04/yummy-lemon-drop-cookies.html
Hi,
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…..
Hattie
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?
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.
This looks delicious! My granddaughter, home from college, made her famous cheesecake. Perfect, as usual!
Yummy. This looks so good.
I also enjoyed your interveiw and recipe on Lolly Chops. Looking forward to what you bring us next.