Sour Cream Lemon Pie

Source: Kim Blanchard

Servings: 8
Prep Time: 20
Cooking time: 15
Total time: 35 minutes then chill at least 6 hours

Ingredients:

· 1 large baked pie shell or graham cracker crust ( I usually use the Graham Cracker crust)

· 1 cup sugar
· 4 ½ Tablespoons cornstarch
· 1.5 cups milk
· Yolks from 4 – 5 large eggs
· 1 teaspoon finely grated fresh lemon peel
· 1/3 cup lemon juice
· ½ stick butter- melted
· 1.5 cups sour cream

In blender mix: egg yolks, milk, cornstarch, lemon peel and juice. Pour mixture into large sauce pan and add the sugar and butter. Cook over medium heat just until boiling stirring constantly. It will get very thick. Remove from heat and cover surface with plastic wrap to keep skin from forming. Cool. Stir in sour cream until well blended. Pour into pie shell. Cover loosely and refrigerate at least 6 hours until set or up to 2 days. Garnish with sweetened whipped cream.

Comments: I make this recipe with fat free sour cream and low fat milk and it is just delicious! Of course the whipped cream on the top adds too! Also the pie shown I made for St. Patrick’s Day and added green food coloring to make it green, normally of course it would be yellow.