I love LEMON. And for some reason or another, I've really been CRAVING pies lately. So I made a super YUMMY lemon pie with the help of allrecipes.com. This creamy and luscious pie in a nice FLAKY crust was killer! Totally satisfied in every way. Enough said.
Sour Cream Lemon Pie
1 (9-inch) baked pie crust (I used my favorite recipe, here. I just do one thick crust though!)
1 cup sugar
1/2 cup flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
4 egg yolks, beaten
1/4 cup butter
2 lemons, juiced and zested
Bake crust and set aside to cool completely.
In a saucepan, combine the sugar, flour, and salt. Gradually stir in the milk. Cook and stir over medium heat until thick and bubbly. Reduce heat and cook and stir for 2 minutes more. Remove from heat.
Gradually stir 1 cup of the mixture into the egg yolks to temper. Return yolk mixture to mixture in pan and bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in the butter, juice, and zest. Gently fold in the sour cream. Pour filling to cooled crust and let cool. Refrigerate until ready to serve and top with whipped cream if desired.
TIP: This pie is so delish as is, it's hard to think of a tip. The one thing you can do to save time is to put the filling in a graham cracker crust. However, the baked crust is totally worth the effort!