After a long miscommunication with the King, we ended up with two pints of sour cream and nothing to do with it. I thought we’d be eating a lot of tacos and Mexican food until it was all gone and then I remembered this awesome pie my mother in law makes with sour cream. It actually turned out to be perfect timing too. We’re in what I call the transition season. We’re all ready for soup weather and I personally get a hankering for pie. But we’re not quite there. Its way too hot. The season for everything pumpkin and apple isn’t quite here yet. But… PIE! So I found that Sour Cream Lemon Pie is the perfect solution because its a type of pie that you serve cold. I have that pie hankering covered with out creating a sweat house.
It may sound a little weird… sour cream and lemon? Trust me on this. The sour cream takes just enough edge off the lemon and the sour cream is not at all over bearing. Its the perfect balance of the two. This pie is incredibly refreshing. A perfect treat to finish out the summer. Common, Fall! I’m ready for you!
- 3 cups water
- 9 TBSP cornstarch
- 2 1/4 cups sugar
- 1/2 tsp salt
- 3/4 cup lemon juice
- 3 TBSP butter
- 3 egg yolks
- 1 1/2 cups sour cream
- 2 cooked pie shells
- In a medium sauce pan, bring water to a boil
- While water is heating, in a bowl combine cornstarch, sugar, and salt.
- In a separate small bowl, add egg yolks, and slightly beat.
- When the water is boiling, add the sugar mixture and stir over medium-high heat, mix continuously until thickened.
- Add lemon juice and butter and stir until butter is melted.
- Measure out about a 1/2 cup of the hot, thickened mixture. Pour the hot mixture into the eggs while beating the eggs vigorously. (This process is called tempering the eggs. Tempering the eggs prevent the eggs from curdling in the hot mixture.) Then add the egg mixture to the sauce pan with the rest of the ingredients, return to heat and cook, stirring continuously until the mixture is thick.
- Fill the pie shells half way with the lemon mixture.
- With the remaining mixture stir in the sour cream and finish filling the pie shells. I found that ladling the mixture slowly over the first layer works best. If you just pour it straight in, you wont have even layers.
- Chill for three hours to set. Add whipped cream on top if desired.