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Luscious Lemon Sour Cream Pie!

Perfect storm of sweet, tart and tangy lemon flavor in this rich and creamy, Luscious Lemon Sour Cream Pie!
Author: Kim Lange


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

  • 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.