LEMON SOUR CREAM PIE

Lemon Sour Cream Pie image

If you are a lemon-lover then you will really enjoy this pie. If using whipped cream in place of Cool Whip then spread on top of the pie just before serving. Prep time is for making the lemon mixture only, this can also be made using a graham cracker crust --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories Pie

Time 5m

Yield 1 (9 or 10-inch pie)

Number Of Ingredients 10

Ingredients

1 (9 inch) baked pie crusts
1 cup sugar (can use more)
3 1/2 tablespoons cornstarch
1 1/2 tablespoons grated lemon rind
1/2 cup freshly-squeezed lemon juice (do not use bottled)
3 egg yolks, slightly beaten
1 cup half-and-half cream
1/4 cup butter
1 cup sour cream
2 cups cool whip frozen whipped topping, thawed or 2 cups whipped cream

Steps:

In a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon rind, lemon juice, egg yolks and half and half cream; cook, whisking over medium heat until thick.
Remove from heat and stir in butter; cool the mixture to room temperature.
Stir in sour cream, and pour the filling into baked pie shell.
Top with Cool Whip or whipped cream.
Store in refrigerator.

Nutrition Facts : Calories 3663.7, Fat 232, SaturatedFat 128.4, Cholesterol 879.2, Sodium 1546.9, Carbohydrate 376, Fiber 8.3, Sugar 239, Protein 35.8