Sour Cream Lemon Pie

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Sour Cream Lemon Pie is a creamy, lemony pie that I really enjoy in the warm summertime. This delicious pie is made with fresh lemons in addition to sour cream. Not only can you use a baked pie shell with this recipe, but a graham cracker crust also works great. 

This is an updated post from the original that was posted in March of 2015. Shown below is one of the original photos from that post. It gives you another fun way to top this amazing pie. 

My kids and husband love lemon pie! Well, so do I. In fact, we love pie, period! When I found this Lemon Pie recipe in my mom’s old recipe box, I had to give it a try. I am so glad I did! Creamy, lemon pie, topped with fresh whipped cream. Yum! If you like lemon pie, you just might want to give this recipe a try. 

While making this pie, I was tempted to use the leftover egg whites and make a meringue topping, however, I am not sure it would have worked as well. The fresh whipped cream was delicious with the creamy lemon filling. However, if you prefer to try meringue, check out my recipe for Lemon Meringue Pie to guide you on how to make it. Let me know how it works out!

This recipe is not difficult, however, you do need to wait for the filling to cool before finishing it, therefore it will take a good couple of hours to get from start to finish. I recommend that you let the pie set in the refrigerator for an hour or two. But, it is worth it.

Now, are you ready to make some pie?

Sour Cream Lemon Pie

1 9″ Baked Pie Crust, cooled

1 cup Sugar
1/4 cup Cornstarch
1 1/4 cups Milk
3 Egg Yolks
1/3 cup Fresh Lemon Juice ( I used 2 lemons)
Grated Rind from Lemons
1/4 cup Butter
1 cup Sour Cream

1 cup Whipping Cream
1 tablespoon Powdered Sugar

First of all, blend the sugar and cornstarch together in a medium saucepan. Add the milk, egg yolks, lemon juice, lemon rind, and butter. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat. Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.

When the mixture has cooled, stir well and mix in the sour cream. Next, pour the filling into the pie shell.

Then, make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.

Finally, return it to the refrigerator and let it the pie set for an hour or two, and serve. Enjoy!

*I often use store-bought pie crust. If you want to make a homemade crust, try this recipe.

Print Recipe

5 from 3 votes

Sour Cream Lemon Pie

We love lemon pie! When I found this Sour Cream Lemon Pie recipe in my mom’s old recipe box, I had to give it a try.

Course: Dessert

Author: Cook This Again, Mom!

Ingredients

• 1 9 ” Baked Pie Crust cooled
• 1 cup Sugar
• 1/4 cup Cornstarch
• 1 1/4 cups Milk
• 3 Egg Yolks
• 1/3 cup Fresh Lemon Juice I used 2 lemons
• Grated Rind from Lemons
• 1/4 cup Butter
• 1 cup Sour Cream
• 1 cup Whipping Cream
• 1 tablespoon Powdered Sugar

Instructions

• First of all, blend the sugar and cornstarch together in a medium saucepan. Add the milk, egg yolks, lemon juice, lemon rind, and butter. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat. Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.
• When the mixture has cooled, stir well and mix in the sour cream. Pour into pie shell.
• Make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.
• Finally, return to the refrigerator and let the pie set for an hour or two, and serve. Enjoy!
• *I often use store-bought pie crust. If you want to make a homemade crust, try this recipe.

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