Lemon Sour Cream Pie

• Combine in a 6-quart pot:
• 1 c. sugar
• 1/2 c. corn starch
• Slowly add: 1 1/4 c. milk
• Stir until smooth. Then mix and add:
• 3 egg YOLKS
• 1/3 c. lemon juice
• 1/4 c. soft butter

Stir well and cook over medium-high heat. Stir slowly. It takes a few moments to get hot so you don’t have to stir constantly. But watch and stir often so it doesn’t scorch! Cook until it is thick and bubbly. Remove from heat. Let it cool for a bit on the counter top. Stir it a few times. Refrigerate uncovered for several hours. It will be thick!!! Using a mixer (stand or hand), beat until somewhat smooth.

Add in: 1/2 c. sour cream (if you want it to be creamier pie add 3/4 c. sour cream)

Beat until well blended. Pour into a BAKED pie crust! Refrigerate for 3 or more hours before serving. The longer it sits the more it firms up.

A FEW MORE TIPS/IDEAS ABOUT THIS RECIPE:

The crust must be baked. I use the basic/traditional pie crust most of the time. But sometimes it’s a fun change to put a different flair to it. I have used a graham cracker crust. Gingersnap cookie crust is so yummy. A nut crust with GF flour is tasty as well.

• GINGERSNAP COOKIE CRUST:
• Mix 2 c. crushed gingersnap cookies
• 1/4 c. melted butter
• Press into a pie plate. Bake at 350 degrees for 10 minutes. Cool before filling!

To use the lemon pie filling WITHOUT the sour cream is super lemony and creative with other dessert ideas. Since I don’t eat wheat, I often hold back part of the filling and just mix it with ice cream for my dessert.

Use a scoop of the pie filling in plain yogurt.

Serving the pie filling without the crust in a custard dish is fun. Stick a lady finger cookie or biscotti in the side to eat with it. Yum.

I don’t think I make this single batch EVER! Most of the time I do the batch 4 times. Big batch!!! But it works! We like to eat it in more than just the pie.