Lemon Sour Cream Pie
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
1 (9 or 10-inch pie)
ingredients
- 1 (9 inch) baked pie crusts
- 1 cup sugar (can use more)
- 3 1⁄2 tablespoons cornstarch
- 1 1⁄2 tablespoons grated lemon rind
- 1⁄2 cup freshly-squeezed lemon juice (do not use bottled)
- 3 egg yolks, slightly beaten
- 1 cup half-and-half cream
- 1⁄4 cup butter
- 1 cup sour cream
- 2 cups cool whip frozen whipped topping, thawed or 2 cups whipped cream
directions
- In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
- Remove from heat and stir in butter; cool the mixture to room temperature.
- Stir in sour cream, and pour the filling into baked pie shell.
- Top with Cool Whip or whipped cream.
- Store in refrigerator.
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Reviews
-
Loved it! I made it in the microwave, stirring every minute or so. Super easy, super fast and super delicious, can't beat that. I was bad though, I had to use the bottled lemon juice as I couldn't talk hubby into retrieving the last few lemons from our tree that are too high for me to reach. Thanks Kitten!
-
Fantastic and really quick to make. Creamy and lemony, silky smooth with a whipped cream top. I used Honey Graham Pie Crust recipe #80301 with great results. My picky boys absolutely devoured this. Two of them (ages 7 and 4) ate half the pie, which is an indication of just how good this is! We just happened to have some beautiful strawberries with dinner and while they do make a lovely garnish, I have visions of using the pie filling in simple parfaits with fresh blueberries or strawberries, topped with whipped cream. Yum! Thanks, Kittencal, this one's SO GOOD!
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