Sour Cream-Lemon Pie

  Desserts

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite.

Sour Cream-Lemon Pie

Average Rating: 4.793103

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.

Ingredients

  • Pastry for single-crust pie
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1/2 cup lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 1 cup sour cream
  • 1 cup heavy whipping cream, whipped

Instructions

  • 1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • 2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until bottom is lightly browned, 8 minutes. Remove foil and weights; bake until golden brown, 5-7 minutes longer. Cool on a wire rack.
  • 3. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • 4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
  • 5. Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts

1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.

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