Lemon Sour Cream Pie
Ingredients:
- pie crust, baked - 8 or 9 inch
- lemon zest - 1 T plus for garnish
- fresh lemon juice - 1/2 cup
- cornstarch - 3 1/2 T
- sugar - 1 cup
- egg yolks - 3
- milk - 1 cup
- unsalted butter, cubed - 1/4 cup
- sour cream - 1 cup
- whipped cream - for garnish
Instructions:
Bake pie crust per directions; cool completely.
In a heavy bottom saucepan, whisk together juice, zest, cornstarch, sugar, egg yolks and milk. Cook over medium low heat until thick, whisking frequently. Remove from heat, whisk in butter. Let filling cool completely, whisk in sour cream.
Pour filling into pie crust and place in refrigerator at least two hours. To serve, place slices on serving plate, garnish with a dollop of whipped cream on each slice. Garnish with lemon zest. Store covered, in the refrigerator.
