I do not remember exactly where I got this recipe, maybe from a magazine at the doctor's office or something like that. But let me tell you, this is a simply divine pie! I would suggest it for a spring or summer dessert, but I made it one year at Thanksgiving and it was gone in a flash! I have tried it with lime, but lemon is still my fave!
Sour Cream Lemon Pie
Makes one 9” pie
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish
Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
Just before serving garnish with cool whip, lemon slices and mint sprigs.