Lemon Sour Cream Pie

This pie is suuuuuuper good. I made it for Pie Night 2014 for the first time and it’s for sure the best lemon pie I’ve ever had. A number of people commented on how delicious it was.

I doubled it to fill a deep pie dish and still had a bit left over for a mini pie. If you’re putting it in a shallow dish there is no need to double it, but for a deep dish it will need to be doubled. I think the flavor was actually a bit better the second day, so it can be made ahead if necessary. I made one in a gingersnap crust and one in a pastry crust and they were both delicious.

Lemon Sour Cream Pie (slightly adapted from Tastes Better From Scratch)

1 pie shell, baked and cooled
 (pastry or gingersnap)
1 cup sugar
3 tablespoons plus 2 teaspoons cornstarch
1 cup milk
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
3 egg yolks, lightly beaten
1/4 cup butter, softened
Zest of one lemon
1/2 cup sour cream

Crack eggs in a small bowl, beat slightly with a fork and set aside. 
In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.

Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.

Add softened butter and lemon zest and stir until butter melts completely. Run the entire mixture through a sieve. This will strain out all your zest, so if you want your zest in the pie, skip this. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell. Chill in the fridge 2-3 hours. Top with fresh whipped cream.

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