Lemon Sour Cream Pie

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I’ve mentioned before that my beautiful sister-in-law, Jessica, blogs over at Pretty Providence. A few weeks ago I noticed that she posted “The Best Lemon Sour Cream Pie Ever.” and I was totally intrigued.

You see, she is married to my brother, Bryce, who is the biggest pie snob on the planet. And he’s especially particular about lemon pie–his favorite!
SOOO, if Jessica posted a lemon pie recipe that claimed to be “the best ever”, it means it has Bryce’s stamp of approval, and it really must be the best!

Well, I made the pie last Friday night. 
And I made it again on Saturday night.
It was THAT good! Seriously.

Perfect level of lemon tartness combined with the perfect level of creaminess. This pie is absolutly fantastic and definitely a new favorite!
So thanks Jess, for letting me post this The Best Lemon Sour Cream Pie recipe again on my blog. I think it deserves the extra attention! ๐Ÿ™‚

Lemon Sour Cream Pie
print this recipe

Ingredients:
1 9” pie shell, baked and cooled
1 cup sugar
3 tablespoons plus 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
3 egg yolks, lightly beaten
1/4 cup butter, softened
Zest of one lemon (about 1/2 tablespoon)
1 cup sour cream
***
1 cup heavy whipping cream
2 Tbsp sugar

Directions:
Crack eggs in a small bowl, beat slightly with a fork and set aside. 
In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.

Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
***
In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
Enjoy the best lemon sour cream pie ever!

Recipe adapted from Pretty Providence , from Taste of Home

If you like this recipe you may like our: 
 
 
Coconut_Cream_Pie3
Chocolate Mousse Cheesecake from TastesBetterFromScratch.com

 

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Comments

  1. says

    This is my favorite pie from Marie Callendar’s, and I’ve yet to find a recipe just like theirs. Thanks for the recipe. I found your link through the Time to Sparkle link party.

  2. Linda says

    I just have to tell you what happened when I made the Lemon Sour Cream pie today with your Perfect Pie Crust recipe. My hubby is “funny” about sour cream–if he knows something has sour cream in it, he won’t eat it. But he loves lemon pie so he agreed to try it. (I wasn’t gonna tell him about the sour cream, but he saw the picture with the recipe name, so the cat was out of the bag!)

    Well…he tried it and can’t stop raving about it!! He said, “How much can I eat without getting sick or gaining weight?” Ha!

    It is truly the best lemon pie we have ever had. And your pie crust recipe is indeed “Perfect”!

  3. says

    This is delicious & easy to make. I used the egg white to make meringue only because I didn’t want to waste them. Really good. Thanks

  4. Rachel says

    A very lovely pie. I made this for Memorial Day, a delicious way to kick off summer. Thanks for a great recipe.

  5. Cyndi says

    Oh my goodness! This pie is amazing and oh so simplistic!
    Def on my list of faves.
    I love that it is not terribly sweet.
    Thank you for sharing!

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