Creamy, smooth, velvety and crazy delicious, this Sour Cream Lemon pie is going to very quickly become a favorite.
One of my all-time favorite pies from Marie Callendar’s Restaurant is their sour cream lemon pie. I love it so much that I would even take a slice of it over chocolate cream pie, and being the chocolate-lover that I am, I’d say that was pretty huge.
I’ve had this recipe bookmarked for probably over a year now and finally got around to making it a few months ago. I’ve made it two times since and will be making it again this week for our Thanksgiving dinner.
While the edges of mine aren’t always the prettiest (and as you can see in these pics, the edges got just a little too done), they taste delicious and are so flaky and light. I’m definitely making progress when it comes to homemade pie crust.
You guys, I love this pie! It’s light, lemony, creamy and perfectly delicious.
TIPS FOR MAKING SOUR CREAM LEMON PIE:
- Make sure you cook the filling long enough. It will be really thick before and after adding the egg yolks in. Cook it the full amount of time the recipe calls for, even if you think it’s too thick. Once you fold in the sour cream, it will be the perfect texture and consistency.
- Make sure you plan ahead and make this time for it to chill several hours in the fridge.
- You can use a homemade pie crust or a store bought one, just make sure it’s baked before you pour the pie filling in. I think this would also be equally delicious with a graham cracker crust.
- This pie is best if eaten within the first couple days, just because the crust will start to get soggy and who likes a soggy crust?
- 1 9-inch pie crust, baked and cooled
- 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, sweetened and whipped
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 and cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks. Add this mixture back into the pan, whisking constantly. Bring to a gentle boil and cook and stir 2 minutes. Remove from heat.
Stir in butter and lemon zest. Cool without stirring.
When lemon mixture is cool, fold in the sour cream and pour filling into baked pie crust.
Top with sweetened whipped cream. Store in the refrigerator.
This pie needs to refrigerate for several hours, so make sure you plan ahead and give this enough time to chill in the fridge. I like to make the filling the night before and then the day I need it, I make the pie crust, let it cool and then fold the sour cream into the lemon filling and pour it into the cooled pie shell. I then refrigerate it for several hours before serving it.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Taste of Home