Sour Cream Lemon Pie

Why You’ll Love This Recipe!

This easy sour cream lemon pie recipe 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.

Ingredients Needed

• Graham Cracker Crust. Use a store bought one but a homemade one is so much better and so easy to make. Follow the recipe here. You will need one sleeve of graham crackers which is 9 sheets to make 1 1/4 cup of graham cracker crumbs. I use a food processor or a blender to make the crumbs.
• Sugar. Granulated sugar.
• Cornstarch
• Lemon. You will use the lemon zest and the lemon juice
• Eggs. You will only be using the yolks
• Milk. I use what I have on hand, usually 2 percent.
• Butter. Salted butter is what I use. If using unsalted butter, add in a pinch of salt.
• Sour Cream. I prefer a full fat sour cream. You can also use plain Greek Yogurt.
• Heavy Whipping Cream

How to Make A Sour Cream Lemon Pie

• Mix together graham cracker crumbs, melted butter and sugar with a fork
• Pour the crumbs into a 9-inch 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 12-15 miinutes
• Allow to cool.
• Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan and whisk until combined. Cook over medium high heat until thickened. Let it come to a gentle boil and stir constantly.

• Remove from heat and stir in butter and cool mixture to room temperature.

• Add in sour cream and pour into graham cracker crust.
• Whip cream and top pie with it. You can spread it over the whole surface of the pie or use a decorating bag with a large star to pipe the whipped cream on.

• Garnish with lemon twists or thinly sliced lemons.
• Refrigerate until ready to serve. Allow a few hours for pie to set up.