Amazingly Delicious Sour Cream Lemon Pie
Submitted by karlie
Sour cream lemon pie on a buttery graham cracker crust, topped with fresh whipped cream and lemon twists. The graham base toasts to a honey-sweet crunch under a creamy, tangy lemon filling.
YIELD
16 servingsPREP
60 minCOOK
20 minREADY
60 minThe graham cracker crust is what sets this version of sour cream lemon pie apart. A pastry shell is fine, but graham cracker crumbs toasted with butter and sugar bring a honey-graham sweetness that meets the citrus filling halfway. Six minutes in a 350°F (175°C) oven is all it takes to firm up the base before the filling goes in.
The filling itself is a stovetop pudding-curd hybrid. Sugar, cornstarch, milk, and egg yolks cook together until thick and bubbly, then come off the heat for the lemon juice, butter pieces, and zest. The cornstarch does most of the structural work here, with eggs adding richness rather than serving as the sole thickener. That makes the filling more forgiving than a classic curd.
Four to six hours of chilling is required, not optional. The pie sets up properly only when fully cold.
Pro Tips
- Press the crust firmly with the bottom of a measuring cup. A loose crust crumbles when sliced.
- Add the lemon juice, butter, and zest off-heat. The acid and the residual heat would scramble the egg yolks if added during cooking.
- Fold the sour cream in gently, almost stirring rather than mixing. Aggressive whisking thins the filling.
- Whip the topping last and apply just before serving. Whipped cream stored on a pie weeps within hours.
Variations
- Swap a third of the lemon juice for fresh lime juice for a sharper, more tropical citrus blend.
- Crumble gingersnaps instead of graham crackers for a spicy crust pairing.
- Top with macerated berries instead of whipped cream for a fruit-forward summer version.
Ingredients
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.
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