Sour Cream Lemon Pie Recipe
User Reviews
4.9
30 reviews
Excellent
Sour Cream Lemon Pie Recipe
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This refreshingly tart and sweet No-Bake Sour Cream Lemon Pie is what summer dreams are made of! A golden Oreo crust crust, silky soft lemon custard filling, and swirls of sweetened whipped cream without ever heating up your kitchen by turning on the oven make this no-bake pie recipe the perfect dessert for summertime!
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Ingredients
Crust
- 24 golden Oreos finely crushed
- 1/4 cup salted butter melted
Lemon filling
- 1 1/3 cups granulated sugar
- 1/3 cup cornstarch
- 1 1/2 cups whole milk
- 2/3 cup freshly squeezed lemon juice
- 4 large egg yolks
- 1/4 cup salted butter cubed
- 1 1/2 Tablespoons lemon zest
- 1 1/4 cups sour cream
Whipped cream
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Crust
- Make the crust by adding the golden Oreos to a food processor and crushing into fine crumbs. Drizzle the melted butter over the cookie crumbs and process again to combine, then pour into a pie plate and press into the bottom and sides using the flat bottom of a measuring cup or glass. Refrigerate for 10 minutes.
Lemon filling
- Whisk together the sugar and cornstarch in a heavy saucepan. Whisk in the milk and lemon juice and cook over medium-high heat, stirring frequently, until the mixture begins to thicken and bubble. Reduce the heat to low and continue to cook for 2 minutes, stirring frequently while the mixture bubbles.
- Meanwhile, lightly beat the egg yolks in a large bowl. When the lemon custard mixture has thickened and cooked for 2 minutes, remove it from the heat and slowly pour about 1 cup of the hot liquid into the egg yolks, whisking as you pour to temper the eggs. Place the pan of hot liquid back over the heat and whisk the tempered egg yolks in to the hot liquid, bringing it back to a gentle bubble for 2 minutes, whisking constantly.
- Remove the hot custard from the heat and immediately stir in the butter and lemon zest, whisking until smooth, then transfer to a clean bowl and allow the custard to cool to room temperature.
- When cool, whisk in the sour cream until completely combined. Pour into the crust and refrigerate for 4 hours, until chilled.
Whipped cream
- In a cold bowl with high sides, whip the cream, powdered sugar, and vanilla using a hand mixer until stiff peaks form. I used a 1M tip to pipe it on with a piping bag around the edges, but you could just spread it on in an even layer on top and garnish with thinly sliced lemons.
Equipments used:
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
234mg
(10%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
977IU
(20%)
Vitamin C
8mg
(9%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 234mg | 10% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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