Sour Cream Lemon Pie

This is a favorite at my house. I happen to know it's a favorite at Jaime's as well. I think the first time I had Sour Cream Lemon Pie was probably one Jaime brought for Thanksgiving- she makes one every year.

It's so delicious though... sweet, tangy, creamy, just yum; that it would be a shame only to have it once a year. So I've had to start making them myself.

The recipe is pretty simple- just takes some time at the stove (which can be a bit tricky with kids, I know). But soooo worth it.

and here's how I made it...

(oh, just a side note. This recipe is for a 9" pie dish, but I only have a 10" deep dish, so I did a recipe and a half and it fit perfectly).

Combine your sugar, flour and salt

gradually stir in milk

Cook on medium heat til thick and bubbly. Reduce the heat and cook and stir 2 more minutes.

Remove from heat.

I think it's easiest to have all my ingredients ready to go at this point, because things start happening fast and you don't want to be scrambling while your filling is burning. -just a hint.

Beat the egg yolks slightly and add 1 cup of the hot mixture into yolks.

Return yolk mixture to saucepan and bring it back to a gentile boil. Cook and stir 2 more minutes.

Remove from heat and stir in butter, peel, and juice. (This is the best part- smells so good!)

(all mixed up)

Fold in sour cream.

Grab a perfectly baked pie shell. (I like to add a little lemon zest to my crust for this one.)

Pour in the filling! Yeah!

I love the way it ripples when you pour it in :)

Let it cool in the fridge and its ready to eat.

Hurry and take a picture before it's gone!

(Yah, sorry I don't have any beautiful pictures of a slice with a large amount of whipped cream on top and a gorgeous lemon slice, but when this bad boy is ready, there's no stoppin to take pictures.)

Hope you enjoy.

Too hot to bake a pie shell?  Just use a graham cracker crust :)

Here's the recipe I used

 

 Sour Cream Lemon Pie

1 cup white sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1/2 cup sour cream

3 egg yolks

1/4 cup butter

1 1/2 teaspoons lemon zest (I like more)

1/4 cup lemon juice

1 (9 inch) pie crust, baked

Directions

1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired. 

              

 
Here's where we link