CREAMY SOUR CREAM LEMON PIE

To me, there’s no more iconic dessert than pie.  So many varieties… from cherry to chocolate, no bake to frozen… you really can’t go wrong!  I don’t know about you guys, but I think summer just screams LEMON, so you know I had to bring a lemon pie to the table!

I’ve never been a meringue fan, so when I was flipping through an old Taste of Home magazine and saw this recipe for a sour cream lemon pie, it was like a total lightbulb moment… this was THE pie.

INGREDIENTS

• 9 inch frozen pie crust
• 1 cup sugar
• 4 Tbsp cornstarch
• 1 cup milk
• 2 lemons juiced (about 1/2 cup of juice)
• 1 Tbsp lemon zest
• 3 large egg yolks, lightly beaten
• 4 Tbsp cold butter, cubed
• 1 cup sour cream
• whipped cream (optional)

INSTRUCTIONS

• Preheat oven to 450 degrees F.  Line the frozen crust with heavy duty foil (or two sheets of regular foil) and fill with dried beans, rice, or pie weights.  Bake 8 minutes, remove weights and foil, bake another 5-7 minutes.  Cool completely.
• To a heavy bottomed saucepan, add sugar and cornstarch.  Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat down to LOW, and cook 2 minutes longer, stirring very often.  Remove from heat.
• ..............

for full recipe here : www.thechunkychef.com

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