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.
I love these kind of pies, where there isn’t a whole lot of actual pie baking going on. I consider myself a reasonably good baker, but pies always seem to fail me. I have a fantastic crust recipe, that I know works (it’s my great Grandmother’s), yet I always seem to mess it up, and I can NEVER get the beautiful crimps on the edges. So usually I stick to cookies, skillet brownies and various no-bake desserts. It’s easier than feeling like the only dolt around that can’t bake a decent pie lol.
Speaking of pies, did I ever tell you guys about the time I made pecan pie “soup”? OMG, I have to tell you… even though it’s embarrassing lol. About 8 or 9 years ago, I decided I wanted to bring the pecan pie to our family Thanksgiving. Now bear in mind that my Mom makes an AMAZING pecan pie, so I already had some big shoes to fill, and I had never even attempted pie before. Go big or go home right? Instead of trying to make a crust from scratch, I figured I would buy a frozen one and no one would even know. Except I didn’t know that I’d have to thaw it before baking….
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.thechunkychef.com
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.
I love these kind of pies, where there isn’t a whole lot of actual pie baking going on. I consider myself a reasonably good baker, but pies always seem to fail me. I have a fantastic crust recipe, that I know works (it’s my great Grandmother’s), yet I always seem to mess it up, and I can NEVER get the beautiful crimps on the edges. So usually I stick to cookies, skillet brownies and various no-bake desserts. It’s easier than feeling like the only dolt around that can’t bake a decent pie lol.
Speaking of pies, did I ever tell you guys about the time I made pecan pie “soup”? OMG, I have to tell you… even though it’s embarrassing lol. About 8 or 9 years ago, I decided I wanted to bring the pecan pie to our family Thanksgiving. Now bear in mind that my Mom makes an AMAZING pecan pie, so I already had some big shoes to fill, and I had never even attempted pie before. Go big or go home right? Instead of trying to make a crust from scratch, I figured I would buy a frozen one and no one would even know. Except I didn’t know that I’d have to thaw it before baking….
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
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.
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for full instruction please see : www.thechunkychef.com
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