Luscious Sour Cream Lemon Pie is bursting with just the right amount of sweet, tangy and tart lemon flavor in this creamy, yet rich phenomenal pie filling.
It’s perfectly suited for spring or summer via that sunshine, lemony, yellow color! Pretty!!
Sour Cream Lemon Pie has been around for awhile. It’s simple to make, sure to please and it’s a stunner for any dinner party or family function.
Jaws will drop and there will be serious, serious major drooling. *drool* (told ya…) And that first bite? Well, you better get ready to dive in, because there will be no turning back.
You will want to finish that whole piece, and will be tempted for seconds, and thirds and don’t count out fourths.
Don’t say I didn’t warn you. 🙂
Now, if you are a lemon lover, you can check out my ‘Tangy Lemon Cream Cheese & White Chocolate Chip {Cake Mix} Cookies‘, Lemon Burst Poke Cake or even whip up some Home-made Lemon Curd!
Luscious Lemon Sour Cream Pie!
Ingredients
Graham Cracker Crust
- 2 cups Keebler Graham Cracker Crumbs
- 1/2 cup butter melted
- 2 tablespoons sugar
Lemon Sour Cream Filling
- 1 cup granulated sugar
- 1/2 cup lemon juice 3 - 4 lemons,
- 1 tablespoon lemon zest
- 3 1/2 tablespoons cornstarch
- 3 egg yolks lightly beaten
- 1 cup vanilla almond milk or milk
- 1/2 stick butter cubed
- 1 cup sour cream
- Optional: Whipped cream + 1/2 tablespoon lemon zest for top of pie
Graham Cracker Crust
- 2 cups Keebler Graham Cracker Crumbs
- 1/2 cup butter melted
- 2 tablespoons sugar
Lemon Sour Cream Filling
- 1 cup granulated sugar
- 1/2 cup lemon juice 3 - 4 lemons,
- 1 tablespoon lemon zest
- 3 1/2 tablespoons cornstarch
- 3 egg yolks lightly beaten
- 1 cup vanilla almond milk or milk
- 1/2 stick butter cubed
- 1 cup sour cream
- Optional: Whipped cream + 1/2 tablespoon lemon zest for top of pie
Instructions
Graham Cracker Crust
- In a medium bowl, add graham cracker crumbs, melted butter and sugar and mix with fork until well combined.
- Pour and press crumb mixture down into the bottom and up sides of 8" or 9" spring-form pan.
- Chill in freezer while preparing filling.
- In a large saucepan, whisk the lemon juice, lemon zest, cornstarch, sugar, egg yolks and almond milk while cooking over medium-low heat whisking constantly, until mixture becomes thick like pudding. Remove mixture from the heat and whisk in the butter until well combined.
- Allow mixture to cool and gently stir in sour cream. Add mixture to the graham cracker pie crust and cool in the refrigerator for at least 3 hours before serving.
- Optional: Add 1/2 tablespoon of lemon zest to top of pie filling and top individual pie slices with whipped cream before serving.
- Keep refrigerated.
Other Lemon Pies I’m crushin’ on!
Atlantic Beach Pie via Our State
No-Bake Lemon Cloud Pie via Meals
Lemon Blender Pie via The Blender Girl {Healthy Blender Recipes}
Want more lemon love? I got your sweet and sour here!
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