This lemon pie is almost no bake, and the homemade lemon custard is folded with sour cream for an ultra creamy tang that is perfect for summer!
This rich and velvety smooth sour cream lemon pie is a classic at diners across the country, yet it’s easy to make right at home! After pre-baking the pie crust, the filling is no bake, which makes for an ultra easy dessert that’s perfect for warmer weather!
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 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 have a bit of an intimidation factor.
This sour cream lemon pie is a cinch to make, all you have to do is make sure your custard is cooked enough so it thickens up. The pie looks a bit droopy in these photos because it was HOT in the house when I was trying to take the photos. You want the custard to look like a loose pudding, and make sure it’s chilled for at least several hours.
One bite of this sour cream lemon pie and you’ll be singing it’s praises! It tastes like pure summer!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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
- whipped cream (optional)
- 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.
- Lightly beat eggs in a small mixing bowl. Whisking continually, stir in a small amount of the hot lemon mixture (no need to measure), then return mixture to the hot saucepan.
- Heat pan over MED heat until it comes to a gentle boil, and continue to cook for 2 minutes. Remove from heat again and stir in cubed butter and lemon zest. Continue to cool, but don't stir.
- Cool mixture for about 30-40 minutes, then fold in sour cream until no white streaks remain. Spoon mixture into the prepared pie crust and spread out evenly.
- Cool in the refrigerator for 4 hours (or more). To serve, top with optional whipped cream and slice.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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