Lemon Sour Cream Pie
This recipe was inspired by our trip to Portland this spring. We went out to Portland for the Indulge Conference. We had SO much fun eating around the city. One of our favorite spots was Tilt. Lauren, who put on the conference, recommended it to our group for dinner. She said the burgers were great and to make sure we got a slice of the Lemon Sour Cream Pie.
Lauren was right the burgers were great and the Lemon Sour Cream Pie was not to be missed. I had never heard of Lemon Sour Cream Pie, but I am now a huge fan! It was crazy good. Even though I was stuffed from everything we ate for dinner (and breakfast and lunch), I managed to wolf down a piece of the pie. SO good! I knew I had to come home and make my own version.
The pie was really easy to make. You could make the filling a day ahead of time and spread it in the crust when you are ready to serve it. I love to top my pies with fresh whipped cream, but you could also use Cool Whip if you are in a hurry. Either way, this Lemon Sour Cream Pie will be at all of my summer cookouts, potlucks and at the holiday table this year. Enjoy!
Lemon Sour Cream Pie
- 1 (9-inch) deep dish frozen pie shell
- 1 cup sugar
- ¼ cup cornstarch
- 1 cup milk
- ½ cup lemon juice
- 3 large egg yolks, lightly beaten
- ¼ cup butter, cubed
- 1 Tbsp lemon zest
- 1 cup (8 ounces) sour cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
Bake pie shell according to package directions. Cool on wire rack.
In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Allow to cool 15 minutes. Stir in sour cream. Add filling to crust.
Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread on top of pie.
Store pie in refrigerator.