sour cream-lemon pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For sour cream-lemon pie
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pastry for single-crust pie (9 inches)
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1 csugar
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3 Tbspplus 1-1/2 teaspoons cornstarch
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1 cmilk
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1/2 clemon juice
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3egg yolks, lightly beaten
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1/4 cbutter, cubed
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1 Tbspgrated lemon peel
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1 c(8 ounces) sour cream
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1 cheavy whipping cream, whipped
How To Make sour cream-lemon pie
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1Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
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2In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
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3Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
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