Creamy, smooth, velvety and crazy delicious, this Sour Cream Lemon Pie is going to very quickly become a favorite. It’s refreshingly tart and sweet. One bite and you’re going to fall in love with this amazing pie!
I shared this recipe three years ago, but I’m bringing it back into the spotlight because it’s one of my favorite pies to have at Thanksgiving. Originally posted November 19, 2018.
I wanted to squeeze one more dessert in before Thanksgiving because this Sour Cream Lemon Pie is definitely something you should add to your menu.
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.
It’s incredibly delicious and really simple to make. It’s just been the past couple years that I feel like I finally got a handle on how to make a good pie crust thanks to my friend Pat.
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.
If you have a phobia of making homemade pie crust, then by all means you can use a store bought crust. I have nothing against using them, trust me, I’ve used them many, many times.
You guys, I love this pie! It’s light, has the perfect level of lemon tartness paired with the perfect level of creaminess. It’s one of my favorite pies ever and it doesn’t even involve chocolate. . . . that is saying something!
This pie is a little piece of heaven on a plate!
A few helpful 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?
Could I use a graham cracker crust instead?
Yes, it would be absolutely delicious! If you aren’t a fan of regular pie crust or just don’t like making them, then a graham cracker (or vanilla wafer) crust would be heavenly with this pie.Print
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Recipe Source: Taste of Home