Easy Sour Cream Pie Recipe

The BEST Lemon Sour Cream Pie Tastes Better From …

WEBMar 18, 2018 · Start by adding sugar, cornstarch, lemon juice and milk to a saucepan. Stir everything together until smooth. Add the egg yolks to a …

Rating: 4.9/5(137)
1. Crack eggs in a small bowl, beat slightly with a fork and set aside.
2. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
3. Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
4. Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

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NoBake Sour Cream Lemon Pie House of Nash Eats

WEBJun 1, 2018 · Whisk in the milk and lemon juice and cook over medium-high heat, stirring frequently, until the mixture begins to thicken and bubble. …

1. 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.
2. 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.
3. 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.
4. 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.

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Sour Cream Lemon Pie Favorite Family Recipes

WEBMar 18, 2024 · Add sour cream/lemon mixture to the pie shell and cool in the refrigerator for at least 3 hours before serving. When ready to serve, …

1. In a large saucepan combine sugar and cornstarch. Whisk in milk and lemon juice until well combined.
2. Cook over medium heat, stirring constantly, until mixture becomes thick and bubbly.
3. Reduce heat and cook for 2 more minutes, stirring constantly.
4. Add a spoonful of the hot lemon mixture to the eggs and stir well.

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