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Sour Lemon Cream Pie
The combination of lemon and sour cream give this pie a smooth texture and tangy taste. Just perfect with the graham cracker crust.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
523
kcal
Author
Leigh Anne Wilkes
Equipment
Pie Plate (9in)
Measuring Cups
Measuring Spoons
Ingredients
Pie Filling
1
cup
Sugar
3
Tbsp
cornstarch
plus 1-1/2 tsp
1
Tbsp
grated lemon peel
1/2
cup
lemon juice
3
egg yolks
lightly beaten
1
cup
milk
1/4
cup
butter
cubed
8
oz
sour cream
1
cup
heavy whipping cream
whipped
* Lemon twists for garnish
Graham Cracker Crust
1 1/4
cup
graham cracker crumbs
5
Tbsp
butter
melted
1/4
cup
sugar
Instructions
Pie Filling
Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan. Whisk ingredients together.
Cook over medium heat until thickened. Stir constantly. Remove from heat and stir in butter
Cool mixture to room temperature and add in sour cream
Pour into prepared Graham Cracker Crust
Top with sweetened Whipped Cream and garnish as desired.
Refrigerate until ready to serve
Graham cracker crust
Mix together graham cracker crumbs, melted butter and sugar 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 12-15 miinutes
Allow to cool.
Video
Notes
If you prefer, you can use a pastry crust instead of a graham cracker crust. Use my recipe for the
perfect pie crust found here.
If using a graham cracker curst, use your measuring cup to press the crumbs into the bottom and sides of the pie pan to get a nice smooth, even crust!
Nutrition
Calories:
523
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
35
g
|
Saturated Fat:
20
g
|
Cholesterol:
166
mg
|
Sodium:
266
mg
|
Potassium:
148
mg
|
Sugar:
33
g
|
Vitamin A:
1160
IU
|
Vitamin C:
7.3
mg
|
Calcium:
108
mg
|
Iron:
0.9
mg