I have mentioned before that my husband is a major pie lover, especially lemon pies. So much so, that on his birthday’s growing up he would request pie instead of cake! In the town where we live there is an amazing little shop called Croshaw’s Pies (if you are ever in the Southern Utah area, you must go!) and they serve an absolutely amazing lemon sour cream pie. It quickly became Bryce’s new favorite, and my go to for any special occasion. Then, something dreadful occurred. I missed the deadline to order his special pie for Thanksgiving one year (unfortunately, Croshaw’s is not our little secret, everybody loves them). Bryce is never one to make a big deal out of things, but I could tell he was disappointed. So, I set about trying to find the perfect lemon sour cream pie recipe. Lucky for you, I found it! Let me tell you from my own experience that first Thanksgiving.. everyone will like this pie. Even if they “don’t like lemon” even if they “don’t like pie” even if they think to themselves “sour cream? That’s weird.” So make two. You’ve been warned!
Best Lemon Sour Cream Pie Recipe:
*Slightly adapted from Taste of Home
-1 single pie crust (insert dirty little secret: I usually use a Marie Calendars frozen pie crust. I haven’t perfected the art of crust making yet and MC’s are really yummy. You can find them in your frozen aisle at Walmart and not only are they cheap but it’s a major time savor if you’re making these for a holiday or get together)
-1 cup sugar
-3 tablespoons plus 1 1/2 teaspoons cornstarch
-1 cup milk
-1/2 cup lemon juice (I’ve learned from experience that good lemon juice is critical to the flavor of this pie! I use the lemon juice Costco sells. Its organic and it’s called “Italian Volcano” soooo good and so cheap too)
-3 egg yolks, lightly beaten
-1/4 cup butter (slightly melted)
-1/2 tablespoon grated lemon peel
-1 cup sour cream
-1 cup heavy whipping cream, whipped (another tip: you cannot substitute cool whip or pre-whipped cream if you want this pie to taste like it should. I let my bosch whip this cream for me while I make the pie. Also, I add about 2 tablespoons of regular sugar to the cream once it is whipped to sweeten it up just a little. Make sure the sugar combines evenly.
Bake your pie crust according to package/recipe directions and set aside. Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and lemon juice until well combined. Cook over medium high heat, stirring constantly, until mixture is thick and bubbling. Reduce heat to low and cook for two more minutes. Whisk a small amount of hot mixture into your egg yolks. Pour egg mixture into pan, stirring constantly. Bring mixture to a gentle boil and cook and stir for two minutes (yes, your arm will be hot by now). Stir in butter and lemon peel and set aside. Once mixture has cooled stir in sour cream and add your filling to your crust. Top with whipped cream and refrigerate until ready to serve. If you are going to garnish your pie with additional whipped cream, wait until right before serving to yield best results!
Now, go eat your heart out!