Lemon Sour Cream Pie

Another new gamble for Pi Day. Also a nice way to try a pie that might just be perfect little tartlets for Easter which is fast approaching.

D&D_2697I totally cheated and used Pillsbury’s roll-out pie crust since I was taking on a baking project during the week. And you know, if you use a regular 9″ glass pie plate – not a deep dish pie plate, the dough works out nicely from blind baking for this kind of pie.

9 inch pie shell, docked, pre-baked, and cooled
1 Tbs lemon zest
1/2 cup lemon juice (depending on size about 4)
3 1/2 Tbs cornstarch
1 cup sugar
3 egg yolks
1 cup whole milk
8 Tbs unsalted butter, cubed
1 cup sour cream, room temperature
Whipped cream for garnish

Pre-bake parchment lined crust filled with pie weights and place on baking sheet. Let cool while making the filling.

In a heavy saucepan, whisk together lemon juice, lemon zest, cornstarch, sugar, egg yolks, and milk. Cook over medium low heat until thick making sure to whisk frequently. Remove from heat and whisk in butter. Allow the custard to cool completely. Once cool, whisk in sour cream.

Pour into baked pie shell and refrigerate at least two hours, or better overnight. Serve with whipped cream. But I like it better without.

Keep refrigerated.

Bitching: I need some kind of pie holder, so the top doesn’t get mushed. Put it needs to be a thin holder so you can stack two pies in holders on one shelf in the refrigerator.

This was a super simple, totally do-able on a weeknight kind of pie. It wasn’t too sweet either which made it big plus for me. I like my lemon desserts to be tart – not overly sweet. The custard was smooth and creamy.

Very nice. We certainly be doing this again, perhaps in aforementioned tartlets.

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