LEMON SOUR CREAM PIE

By cnash

Ingredients

• 1 cup sugar
• 3 tbsp. cornstarch
• 1 tbsp. freshly grated lemon rind
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup butter
• 3 egg yolks, unbeaten
• 1 cup milk
• 1 cup sour cream
• 1 8-inch pre-baked pie shell or graham crust

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Combine sugar and cornstarch. Add all ingredients except the sour cream. Cook over medium heat (or in a double boiler) until mixture is thick. Cool.

Fold in sour cream. Pour into an 8-inch baked pie shell or graham crust.

Refrigerate for at least 2 hours before serving.

Cover with whipped cream or Cool Whip and chopped macadamia nuts or flaked coconut.

Variation: Mix equal parts lemon yogurt and Cool Whip for a cool topping!

This pie may be made in advance and refrigerated overnight.