May 5, 2011

Lemon Sour Cream Pie: Perfect Mother's Day Dessert

Seriously SO yummy. It is light, refreshing, and delightfully lemony. 

We actually made this pie for Easter, but it really would be perfect for Mother's Day too...okay it would be perfect for any day.

I mean really, it has homemade whipped cream, what is not to love.

I got this recipe from Your Homebased Mom. If you like lemon, she has a whole array of lemon recipes. This one called out to me immediately.

Lemon Sour Cream Pie
First you need to make a graham cracker crust...or just buy one.
Graham Cracker Crust
1 1/4 C graham cracker crumbs
5 Tbsp butter, melted
2 Tbsp sugar
Toss the graham cracker crumbs, butter and sugar together thoroughly with a fork.  Pour the crumbs into a pie plate.  Press crumbs into bottom and sides of pie plate.  Bake at 325 until the crust begins to brown – about 15-20 minutes.  Allow to cool
After you have set aside the crust, it is time to make the filling for the pie.
Lemon Sour Cream Pie
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
graham cracker crust
1 Cup heavy whipping cream, whipped
Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy
saucepan; cook over medium heat until thickened. Stir in butter and cool mixture
to room temperature.
Stir sour cream into pie shell. Spread with whipped cream. Refrigerate for at least 30 minutes.
Serve. Eat. Die from yumminess.


Red Couch Recipes said...

Larissa, I am bookmarking this one. Lemon and sour cream sound great together! Joni

Just Jaime said...

Ooo looks amazing!


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