Indulge in the delightful flavors of this Lemon Sour Cream Pie as it brightens up your day. With a baked cream cheese crust, a luscious lemon sour cream filling, and a dollop of whipped cream on top, this pie is a true treat. Don’t worry if you’re not a pie expert, because I have a super easy crust recipe that will make the process a breeze!

Conquer Your Pie-Crust Fear

Are you afraid of making pie crust from scratch? You’re not alone! Many people prefer to use pre-made crusts because they find the homemade version intimidating. But trust me, homemade is always better! That’s why I’m excited to share my foolproof Cream Cheese Pie Crust recipe with you. It only requires 4 simple ingredients and takes just 2 minutes to make.

The best part? You don’t even need a rolling pin! This crust can be patted into your pie plate with your hands. No more fussing with rolling out dough. Simply pat it into the bottom and up the sides, pinch the top, and bake. Easy as pie!

Irresistible Lemon Sour Cream Filling

Once you have your crust ready, it’s time to prepare the star of the show: the lemon sour cream filling. This creamy, tangy filling is the perfect accompaniment to the warmer days of spring and summer. Its addictive flavor and silky texture will leave you craving more.

Recipe Details

Cream Cheese Pie Crust:

• 1/2 cup Crisco shortening
• 4 ounces cream cheese, softened
• 1½ cups all-purpose flour
• 1/4 teaspoon salt

Lemon Filling:

• 1 cup granulated white sugar
• 1/4 cup cornstarch
• 1/2 cup freshly squeezed lemon juice
• 3 large egg yolks
• 1 cup half and half cream
• 2 tablespoons butter
• 1 tablespoon finely grated lemon zest
• 1 cup sour cream

Topping:

• 1½ cups heavy whipping cream
• 2 teaspoons powdered sugar
• Finely sliced lemon peel, for garnish (white pith removed)

Instructions

Prepare the crust:

1. Preheat your oven to 450 degrees F.
2. Beat shortening and cream cheese in a large bowl with an electric mixer until fluffy.
3. Beat in flour and salt until dough forms.
4. Press the dough into a 9-inch pie plate, covering the bottom and sides.
5. Bake for 9 to 11 minutes, or until the crust is golden. Let it cool.

Prepare the filling:

1. In a medium saucepan, whisk together the sugar and cornstarch.
2. Whisk in the half and half and lemon juice.
3. Heat the mixture over medium heat until hot.
4. Beat the egg yolks in a small bowl, then gradually add some of the hot liquid to temper the eggs.
5. Slowly whisk the tempered eggs into the hot mixture.
6. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
7. Remove from heat and stir in butter and lemon zest. Let it cool slightly.

Prepare the topping:

1. In a medium bowl, whip the whipping cream until soft peaks form.
2. Beat in the powdered sugar.

Assemble the pie:

1. Whisk the sour cream into the warm filling mixture.
2. Pour the filling into the baked pie crust.
3. Spread the whipped cream on top of the lemon filling.
4. Sprinkle finely sliced lemon peel on top for a garnish.
5. Refrigerate for at least 2 hours before serving.

Enjoy the Perfect Pie

Once your Lemon Sour Cream Pie is chilled and ready, slice into its flaky crust and savor each creamy, tangy bite. Don’t be surprised if the crust becomes your favorite part—it’s absolutely divine! If you’re a fan of creamy pies, be sure to try my other recipes too, such as Chocolate Cream Pie or Banana Cream Pie. And if you’re in the mood for something fruity, the Blueberry Cream Pie is a must-try.

So why wait? Gather your ingredients, watch the video below for a step-by-step guide, and get ready to impress your friends and family with this delightful Lemon Sour Cream Pie!