Sour Cream Lemon Pie

There are two things you may notice when reading my blog, the first being I really love citrus and the second, I really love baking with Tracie. Being that both Tracie and I love pie, we decided to try this refreshing Sour Cream Lemon Pie. It was pretty tasty goodness. We left off the whipped cream because, well, it’s overrated. We also used frozen pie crust, because sometimes you just want to eat the pie. And eat pie we did.

Sour Cream Lemon Pie (From Chaos in the Kitchen)

What you need…

• 1 9-inch pie crust
• 1 cup sugar
• 3 1/2 tbsp corn starch
• 1 tbsp lemon zest, grated
• 1/2 cup lemon juice
• 3 egg yolks
• 1 cup milk
• 1/4 cup butter
• 1 cup sour cream
• whipped cream, for topping (optional)

What to do…

1. Carefully pat pie crust into a pie dish and flute the edges. Prick all over the bottom and sides with a fork. Bake at 350°F abour 8 minutes or until golden brown (or follow the instructions on the package…hehe)
2. In a sauce pan combine sugar, cornstarch, lemon zest and juice, egg yolks and milk. Heat over medium, whisking constantly.
3. Cook filling until very thick, whisking constantly, about 10 minutes. Remove from the heat and stir in butter.
4. Allow filling to cool slightly, then stir in sour cream until well combined.
5. Pour filling into pie shell and refrigerate until completely cold and set.
6. Top with sweetened whipped cream before serving (or not)

Stirring

Filling

Choosing music while baking is very serious business