This Sour Cream Lemon Pie is the perfect summer pie with a creamy and tart flavor and buttery pie crust.
My friend called me up last week and pleaded with me to make some sort of citrus pie on my blog. She was craving a taste of summer, and that craving hit me too. She requested a Lemon Meringue Pie, but I had recently tried a Sour Cream Lemon Pie from the bakery section at the local grocery store and it was so good.
So good in fact that I had to re-create it and share it with you.
It was actually really easy to make. The hard part was waiting for it to chill completely in the fridge.
Sour Cream Lemon Pie
I used a pre-made frozen pie crust to cut down on my prep time. My husband casually asked me, “Shouldn’t you be making your own pie crust?” To which I calmly and sweetly(?) responded, “I’m not Martha Stewart, lay off me.”
I do have a homemade butter pie crust recipe, but seriously folks, don’t feel bad if you take little shortcuts like a pre-made crust. And if you get grief from anyone about it, say “No pie for you.” (in the most “Soup Nazi” way you know how)
They will shut right up, because this pie is out of this world delicious! It’s sweet, tangy, and just the right amount of lemony-sour. It’s dreamy with some whipped cream on top. Again, don’t feel bad for using the canned whipped cream. No shame. We are only human, and we do have lives outside of the kitchen…am I right?!?
If you’ve never had a Sour Cream Lemon Pie before, it’s texture is similar to a Key Lime Pie. Sort of a pudding/custard base.
A little bit of summer in every bite.
recipe slightly adapted from: Taste of Home
Sour Cream Lemon Pie
Ingredients
- 1 pie crust, 9 inches
- 1 cup sugar
- 4 tbsp cornstarch
- 1 cup Milk
- 2 Lemons, juice of (approximately 1/2 cup) + lemon peel (1 tbsp); divided
- 3 egg yolks, lightly beaten
- 5 tbsp butter, COLD, cubed
- 1 cup Sour Cream
- Whipped Cream, optional
Instructions
- Preheat oven to 450°.
- Line the pie crust 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, set aside.
- In a large saucepan whisk together the sugar and cornstarch. Gradually add the milk and lemon juice, still whisking until smooth. Turn the heat on to medium-high and continue to cook and stir until thickened and bubbly. Reduce the heat to low; continue to stir 2 minutes longer. Remove from heat.
- Remove a 1/4 cup of the hot mixture and place in a small bowl with the lightly beaten eggs. Whisk together, then pour the egg mixture back into the pot. Bring the mixture to a gentle boil and cook for an additional 2 minutes. Remove from heat and stir in the lemon peel and butter.
- Let cool (without stirring) on counter top for about 45 minutes. Stir in the sour cream, and pour into the pre made pie crust.
- Chill completely in the fridge for at least 3 hours. Top with whip cream and enjoy!
Nutrition
disclaimer: I am proud to be a paid ambassador for the Arizona Milk Producers. All thoughts and opinions are my own.
Why does receipe says “divided” after lemon juice? I do not see a reason.
I made the Sour Cream lemon pie for Thanksgiving but the filling never firmed up. Can you suggest what I may have done wrong?
Hi! I made this recipe today and the flavor is amazing, but I too wish that the texture was creamy like the picture looks. What can I do to make it creamier?
Hi!!! I made your lemon pie yesterday it was delicious te only thing is that i couldnt get the texture i wanted. What can i add in order to get a more clean slice?
Flavor is amazing
Thanks
This is one of my favorite types of sauces.
This is one of my favorite types of sauces. http://www.melskitchencafe.com/2011/10/creamy-garlic-alfredo-sauce-my-go-to-dinner-saver.html
http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/
A friend made this for me and I really loved it! 🙂
http://www.bhg.com/recipe/appetizers-snacks/cream-cheese-and-yogurt-fruit-dip/
I linked up my Chicken Enchiladas with a Cream of Jalapeño Sauce! What an exciting contest 🙂 Your Sour Cream Lemon Pie looks delish, a perfect summer treat! Thanks a bunch ~Audra
Last but not least, I’m sharing my Marbled Japanese Cheesecake recipe that uses cream cheese and cream. It’s one of my family’s all time favorite cheesecake. 🙂 Once again, thank you for hosting this fun contest. Have great weekend.
amy [at] utry [dot] it
I’m also sharing my Roasted Strawberry Ice Cream that uses milk and cream. 🙂 Perfect for the National Dairy Month and strawberry season.
This is a fun contest, I love dairy! I linked up my spinach and cheese stuffed oat crepes and whole wheat chocolate banana bread. Thanks!
I love my dairy, everyday. 🙂 What a great way to celebrate National Dairy Month with this fun contest! I shared my Spinach-Brie and Prosciutto Tart recipe which includes milk and brie cheese. I can’t wait to try your sour cream lemon pie. I love that you describe the texture as pudding and custard like, my favorite kind of texture in dessert. Thank you so much for sharing.
amy [at] utry [dot] it
This belongs on the dessert plate of every person in North America!
Thanks Heather! You are too sweet! 🙂
this sounds so summery!
Thanks Dina! It was so refreshing and tasty!
Shawn, this pie sounds fabulous and perfect for summer. Thanks for sharing!
Thanks Julie! Can’t wait to see what you come up with too! 🙂
This is my favorite recipe using dairy! 🙂 http://www.wholefoodsmarket.com/recipe/fluffy-cottage-cheese-pancakes
Looks super yummy! Thanks!
This pie looks fab!
Thanks Nessa!
I linked up my Mint Chocolate Chip ice cream recipe!
Awesome, thanks Kara! Good luck! 🙂
This pie looks AMAZING!
This looks fantastic! I love lemon and its tart flavors! Beautiful pie! Nothing wrong with shortcuts! 🙂
Shortcuts make life easier, and that’s all right with me! Thanks Dana!
That pie is perfection. I super heart lemon!
You would super love this pie then! 😉 Thanks Hayley!