LEMON SNOWFLAKE PIE
This beautiful pie is as soft as a snow drift! Luscious and light lemon filling blends whipped and sour cream for a tangy rich custard pie.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Roll out top crust and spread on baking sheet. Cut out a snow flake design using a plastic pie crust cutter. Baste with milk and sprinkle with sugar, if desired. Place in oven and bake until golden, 8-10 minutes. Watch carefully as it will bake quickly. Remove crust and cool. In a 9 or 10 inch pie plate, place the second crust and roll and allow to relax. Fold up, then under the edge and crimp to taste. Baste with milk, then sprinkle a bit of sugar and pierce with a fork. Place parchment paper inside and bake with pie weights or dry beans. Bake for 12-15 minutes until golden. Remove and allow to cool. In a medium saucepan, mix the sugar and cornstarch. Whisk in the cup of milk and egg yolks. Blend well, then place over medium heat until a medium custard forms, then whisk. This will take about 8 minutes, but do not boil. Stir in the sour cream, butter, lemon zest and juice. Remove from heat and allow to cool, then chill at least 30 minutes. In a chilled mixing bowl, combine the heavy cream, confectioners sugar and vanilla. Beat until cream is almost stiff. This will make about three cups. Fold one cup into the cooled lemon custard. Chill both until ready to assemble pie. To assemble, fill pie shell with lemon custard and cover with cream. Float top crust on top. Sprinkle with sprinkles. Keep chilled.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
