Sour Cream Lemon Pie
Indulge in the creamy, tangy decadence of this Sour Cream Lemon Pie—a dessert that combines a buttery graham cracker crust with a luscious lemon custard filling and a cloud of homemade whipped cream. The filling is a perfect harmony of freshly squeezed lemon juice, zesty lemon peel, and rich sour cream, creating a velvety texture with a bright citrus zing. Topped with pillowy whipped cream sweetened with powdered sugar and a hint of vanilla, this pie is as elegant as it is irresistible. With just 30 minutes of prep time and a refreshingly chilled finish, it’s the ideal make-ahead dessert for gatherings or sunny afternoons. Each bite promises a balance of sweetness, tanginess, and creaminess that will leave your taste buds singing. Perfect for lemon lovers and fans of no-fuss pies!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 3 quarters cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1.5 cups Whole milk
- 3 large Egg yolks
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter (for filling)
- 1 cup Sour cream
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie tin. Use the bottom of a glass or measuring cup to pack it tightly.
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from oven and let it cool completely.
In a medium saucepan, whisk together 3/4 cup granulated sugar and cornstarch. Gradually whisk in milk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot milk mixture to the yolks to temper them, then pour the tempered yolks back into the saucepan, whisking constantly.
Reduce heat to low and cook the mixture for 2 additional minutes, stirring constantly.
Remove the saucepan from heat and stir in lemon juice, lemon zest, and 2 tablespoons butter until fully combined and smooth.
Allow the mixture to cool for 5 minutes, then stir in the sour cream until fully incorporated.
Pour the filling into the prepared crust and smooth the top. Refrigerate the pie for at least 4 hours, or until fully set.
To make the whipped cream topping, combine heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl. Use a hand mixer or stand mixer to beat the cream until soft peaks form.
Spread or pipe the whipped cream over the chilled pie, ensuring an even layer.
Garnish with a sprinkle of lemon zest, if desired, and serve chilled.
Nutrition Facts
Calories |
5901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 153.0 g | 765% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 859.2 g | 312% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 733.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 969 mg | 75% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1064 mg | 23% | |
*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.
