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Amazingly Delicious Sour Cream Lemon Pie

 

Amazingly Delicious Sour Cream-Lemon Pie recipe
8

Yield

16

servings

Prep

60

min

Cook

20

min

Ready

60

min

 

Ingredients

1 ¼ cups graham cracker crumbs
*
2 tablespoons sugar
granulated
cup butter
or margarine, melted
1 cup sugar
granulated
¼ cup cornstarch
1 cup milk
3 large egg yolks
slightly beaten
cup lemon juice
¼ cup butter
or margarine, cut up
1 tablespoon lemon zest
finely shredded
8 ounces sour cream
cup heavy whipping cream
4 teaspoons sugar
granulated
½ teaspoon vanilla extract
lemon
twists, optional
*

Directions

Preheat oven to 350℉ (180℃).

For the crust, in a medium bowl, combine the graham cracker crumbs and 2 tablespoons sugar.

Add ⅓ cup melted butter and toss to mix well.

Spread the mixture evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.

Bake for 6 minutes, or until the edge is lightly browned.

Cool on a wire rack.

For the filling, in a medium saucepan, combine the 1 cup sugar, cornstarch, milk and egg yolks.

Cook and stir over medium-high heat until the mixture is thickened and bubbly.

Reduce the heat.

Cook for 2 minutes longer. Remove from the heat.

Gently stir in the lemon juice, cut up butter and lemon peel.

Add the sour cream, mixing gently until just combined.

Pour the filling into the pie crust.

Cover and chill for 4 to 6 hours.

In a chilled bowl, combine the whipping cream, 4 teaspoons sugar and vanilla extract.

Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.

Top the pie with dollops of the whipped cream.

Garnish with lemon twists, if you like.

Store the pie in the refrigerator.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 21861% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 81mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 5%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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