A happy accident created this new & improved light & creamy lemon-zested beauty. Just when you thought lemon sour cream pie couldn't get better...it did.
Author: Portlandia Pie Lady
Ingredients
Lemon Sour Cream Filling
1cupsugar
1/4cupcornstarch
zestof1 lemon
1/2cup lemon juice
3eggs,beaten (and poured through sieve)
3/4cupmilk
2tablespoonsbutter, cubed
4ouncescream cheese (half of one 8-ounce brick)
3/4cupsour cream
Oneprepared graham cracker crust(see notes below to make this gluten free)
Topping/Garnish
1cupheavy whipping cream
1/4cuppowdered pure cane sugar
1teaspoonvanilla
Lemon curls,yellow nonpareils (jimmies), lemon zest, or candied lemon peels for garnish
Graham Cracker Crust - 9-inch
1-1/2 cupscups graham cracker crumbs
6tablespoonsbutter
1/4cuppure cane granulated sugar
Instructions
Filling
Combine sugar, cornstarch, lemon zest, lemon juice, strained eggs and milk in heavy saucepan.
Cook and stir with a whisk over medium to medium-high heat until thickened, about 11 to 12 minutes.
Remove from heat and stir in cubed butter, stirring until it is melted. Pour lemon filling into a bowl and cover with plastic wrap pushed onto the surface to prevent a skin forming. Place in refrigerator until thoroughly cooled (about 2-3 hours).
Once cooled, use an electric mixer (I like KitchenAid) beat the cream cheese to ensure there are no cream cheese lumps.
Add and beat in sour cream, and then add the cooled lemon filling, and whip together with mixer for a couple of minutes.
Spread into prepared crust. Pipe whipped cream around edges of pie & garnish with sprinkles, lemon zest or lemon curls.
Graham Cracker Crust
Preheat oven to 350 F.
Mix graham cracker crumbs & sugar together with a fork. Stir in melted butter until thoroughly mixed & press into pie plate.
Bake 6 minutes. Cool completely before adding fillings.
Whipped Topping
In a large bowl use an electric mixer to whip the powder sugar, vanilla, and heavy whipping cream. Beat on high until stiff peaks form (about 7-8 minutes).
Serve with cooled pie.
Notes
Gluten Free Crumb Crust: Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara's Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.You can also used regular Cheerios and add 1/4 cup brown sugar. Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, plus 5 tablespoons melted butter). Press into pie plate. Bake 5 minutes at 350 F, and cool before using.