Sour Cream-Lemon Pie Recipe

Name: Sour Cream-Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups graham cracker crumbs; 2 tablespoons sugar granulated; ⅓ cup butter or margarine, melted; 1 cup sugar granulated; 1/4 cup cornstarch; 1 cup milk; 3 each egg yolks slightly beaten; ⅓ cup lemon juice; 1/4 cup butter or margarine, cut up; 1 tablespoon lemon zest finely shredded; 8 ounces sour cream; ⅔ cup heavy whipping cream; 4 teaspoons sugar granulated; 1/2 teaspoon vanilla extract; 1 x lemon twists, optional

Servings: persons

1 1/4 cups graham cracker crumbs
2 tablespoons sugar granulated
⅓ cup butter or margarine, melted
1 cup sugar granulated
1/4 cup cornstarch
1 cup milk
3 each egg yolks slightly beaten
⅓ cup lemon juice
1/4 cup butter or margarine, cut up
1 tablespoon lemon zest finely shredded
8 ounces sour cream
⅔ cup heavy whipping cream
4 teaspoons sugar granulated
1/2 teaspoon vanilla extract
1 x lemon twists, optional

1
Preheat oven to 350F (180C).
2
For the crust, in a medium bowl, combine the graham cracker crumbs and 2 tablespoons sugar.
3
Add 13 cup melted butter and toss to mix well.
4
Spread the mixture evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.
5
Bake for 6 minutes, or until the edge is lightly browned.
6
Cool on a wire rack.
7
For the filling, in a medium saucepan, combine the 1 cup sugar, cornstarch, milk and egg yolks.
8
Cook and stir over medium-high heat until the mixture is thickened and bubbly.
9
Reduce the heat.
10
Cook for 2 minutes longer.
11
Remove from the heat.
12
Gently stir in the lemon juice, cut up butter and lemon peel.
13
Add the sour cream, mixing gently until just combined.
14
Pour the filling into the pie crust.
15
Cover and chill for 4 to 6 hours.
16
In a chilled bowl, combine the whipping cream, 4 teaspoons sugar and vanilla extract.
17
Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
18
Top the pie with dollops of the whipped cream.
19
Garnish with lemon twists, if you like.
20
Store the pie in the refrigerator.

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups graham cracker crumbs, 2 tablespoons sugar granulated, ⅓ cup butter or margarine, melted, 1 cup sugar granulated, and more.

Yes, Sour Cream-Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Lemon Pie

How did you like this recipe?

Frequently Asked Questions