The best sour cream lemon pie you’ll ever taste. A tart lemon flavor in a creamy pie that everyone loves.
I have two go-to deserts! My Flourless chocolate cake and this Sour Cream Lemon Pie. I love love LOVE this pie. It’s the perfect amount of sour lemon and creamy goodness!
AND I have a video for you! Not just this recipe but all four of my go to pies! This recipe along with my cream cheese pumpkin pie, Coconut Cream Pie AND my Pecan Tart (available in the Thanksgiving ecookbook). Enjoy!
I could eat an entire pie myself in one sitting. And I have! I guard this pie fiercely and I’m known to not share very well. My kids love it so I hide it. Silly huh?
I really should let them have it so I can make myself a fresh one when it’s gone! It’s not even than time consuming to make. The only frustration is that it has to set before you can enjoy it! It is SO worth it!
I also happen to have the PERFECT pie crust! I make a double or triple batch and plastic wrap and freeze the extra so I have them when I need it!
Often I’ll decide at midnight that I need a lemon pie and it’s nice to have this on hand. In fact I keep lemons on hand all the time JUST for a midnight pie creation!
Connect with Ashlee Marie Online!
I adore pie recipes, and I share all my favorite pie recipes along with all my Thanksgiving recipes in my digital cookbook.
To watch me make this Sour cream lemon pie and 3 other pie recipes play the video in the recipe card. There should also be a short teaser auto playing for you.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Sour Cream lemon Pie Recipe
Ingredients
- Cooked 9 inch pie crust I like the pate sucree
- 1 C granulated sugar
- 3 ½ Tbsp cornstarch
- 1 Tbsp lemon rind grated
- ½ C fresh lemon juice
- 3 lrg egg yolks slightly beaten
- 1 C whole milk
- ¼ C butter
- 1 C full fat sour cream
Instructions
- Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in sauce pan, and cook over med heat until thick.
- Stir in the butter (I use frozen butter to help it cool) and cool to room temp.
- Stir in the Sour cream and Pour into pie shell.
- Refrigerate and serve with Whipped cream. (I usually have my first slice after about 4 hours, but it is definitely more set and better the next day)
Melissa
Is there anything you could substitute for the eggs? My daughter is allergic
Ashlee
I’ve substituted tofu for eggs in baked cakes but never in this pie. I’d recommend finding an eggless lemon curd recipe and adding sour cream to it, it won’t be quite the same but it will be close
Jane
I’m diabetic and wonder if you have any nutritional values for this good=looking pie. TY
Ashlee Marie
yes at the bottom of the post there should be nutritional info
marv
did anybody try this or just say it look and sounds good ?
Ashlee Marie
I have quite a few people email me about loving it, not a lot of people leave comments anymore sadly but if you go through all 45 comments I’m sure there are a few.
Kimber Peterson
Ashlee, I just made this yesterday and it was so good! I’ll definitely make it again! I miss cooking with you 🙂
Ashlee Marie
I miss those days of cooking together too!!! I seriously had so much fun!