Lemon Sour Cream Pie
Bright, zesty, and irresistibly creamy, this Lemon Sour Cream Pie is a dessert lover's dream. Featuring a buttery graham cracker crust, a luscious lemon custard filling, and a cloud-like layer of whipped cream, this pie strikes the perfect balance of tart and sweet. The secret ingredient—sour cream—adds an ultra-smooth texture and a subtle tang that takes this classic dessert to the next level. With its vibrant citrus flavor and silky consistency, this pie is ideal for spring gatherings, summer soirées, or anytime you crave a refreshing treat. Easy to prepare with simple pantry staples, this indulgent yet approachable dessert will wow your taste buds and impress your guests. Serve it chilled for the ultimate lemony delight!
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 4 large Egg yolks
- 1 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 tablespoon Cornstarch
- 1.5 cups Milk
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 0.75 cup Sour cream
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers until finely ground. Add 2 tablespoons of granulated sugar and melted butter, and process until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
In a medium saucepan, whisk together the egg yolks, 1 cup of sugar, flour, and cornstarch until smooth. Gradually whisk in the milk, making sure there are no lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 7–10 minutes.
Remove the saucepan from heat and stir in the lemon juice and zest. Let it cool slightly, then fold in the sour cream until smooth and fully combined.
Pour the filling into the prepared crust and spread it into an even layer. Cover the pie with plastic wrap, ensuring the wrap touches the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
Before serving, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl until soft peaks form.
Spread or pipe the whipped cream evenly over the top of the pie, then slice and serve chilled.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 42.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
