Lemon Sour Cream Pie - Recipe

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LEMON SOUR CREAM PIE
1 cup sugar 3 tbsp. cornstarch 1 tbsp. freshly grated lemon rind 1/4 cup freshly squeezed lemon juice 1/4 cup butter 3 egg yolks, unbeaten 1 cup milk 1 cup sour cream 1 8-inch pre-baked pie shell or graham crust Combine sugar and cornstarch. Add all ingredients except the sour cream. Cook over medium heat (or in a double boiler) until mixture is thick. Cool. Fold in sour cream. Pour into an 8-inch baked pie shell or graham crust. Refrigerate for at least 2 hours before serving. Cover with whipped cream or Cool Whip and chopped macadamia nuts or flaked coconut. Variation: Mix equal parts lemon yogurt and Cool Whip for a cool topping! This pie may be made in advance and refrigerated overnight. Submitted by: CM

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Lemon Sour Cream Pie

· Nov 24 · #52521

Kristen (Virginia) says:

This tastes FABULOUS. Keep in mind you need to stir the first 4 ingredients together before adding the milk to avoid curdling. As with any recipe of this type, you should stire constantly as you cook.

I just made the filling and it tastes wonderful - now i'm waiting for it to set up.

· Jan 23 · #59722

Phyllis (Idaho) says:

I just made this pie for the second time in a week!
Can it be frozen for a few days before or after putting on the whipped cream?

· Jun 26 · #103640

Angela (Missouri) says:

So good! I just made this for the third time in two months. Make sure that you wait the whole four hours to set. (But don't worry, it will still be yummy!)

· May 10 · #191908

Mike (California) says:

First time I tried this. I was surprised how easy this was to make without baking and tasted great. Top of my list for dessert.

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