Sour Cream Lemon Pie #2
Yield
servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
margarine
|
|
| 1 | cup |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
whipped topping, prepared
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
margarine
|
|
| 237 | ml |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| 237 | ml |
sour cream
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 1 | x |
whipped topping, prepared
garnish |
*
|
Directions
Combine the sugar and cornstarch, add the lemon juice, oleo, and milk Put in pan over low heat.
Beat 3 egg yolks in small bowl.
Add a little hot mixture from pan into the egg yolks, mix well and add all to pan.
Cook until thick, remove from heat, and add 1 cup sour cream and stir.
Pour into a graham cracker crust.
Refrigerate overnight or several hours. Spread with Cool Whip.
