Creamy Sour Cream Lemon Pie

Happy Pi Day

Thoughts Before Baking:

As you see above, today is Pi day so I decided to post a pie recipe.

I’ve made a sour cream lemon pie before, but this is a new recipe. This one comes from The Chunky Chef.

Ingredients

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1 Cup of Sugar
  • 4 Tbsp Cornstarch
  • 1 Cup of Milk
  • 2 Lemons Juiced (about 1/2 Cup)
  • 1 Tbsp Lemon Zest
  • 3 Large Egg Yolks, Lightly Beaten
  • 4 Tbsp Cold Butter, Cubed
  • 1 Cup of Sour Cream
  • Whipped Cream (Optional)
  • Lemon Slices (Optional)

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Line crust with foil and place beans, rice, or pie weights (as pie dough will rise) and bake for 8 mins or until browned. Set aside to cool.
  3. In a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  4. Slowly whisk in milk and lemon juice.
  5. Heat over medium heat, stirring often, until mixture is thickened and bubbly.
  6. Reduce to low, and cook 2 mins longer, stirring often.
  7. Remove from heat.
  8. Lightly beat eggs in a small mixing bowl. Whisking continuously, add a small amount of the hot lemon mixture, then add the mixture to the hot saucepan.
  9. Heat pan on medium heat until it comes to a gentle boil, and cook for 2 minutes.
  10. Remove from heat again and add lemon zest.
  11. Continue to cool, but don’t stir.
  12. Cool mixture for 30-40 mins and then fold in sour cream until no white streaks remain.
  13. Spoon mixture into the pie crust and spread out evenly.
  14. Cool in the refrigerator for 4 hours (or more). To serve, top with whipped cream and lemon slices.

Thoughts After Baking:

I made this for Thanksgiving last year and it was sooooo good! It was eaten immediately. I only got one slice! ūüė¶

For more on lemon pies, go to Sour Cream Lemon Pie

For more pie recipes, go to Blueberry Sour Cream Pie

For more pinterest recipes, go to Banana Oatmeal Breakfast Smoothie

For more desserts, go to Braided Candy Canes

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Death Threads

So I know today is Pi/Pie day

I was going to make one and post it and switch with Friday’s post, but Friday is Saint Patrick’s day and I wanted to post a Saint Patrick’s day recipe. I went back and forth on this…

Then I finally decided, book review today and recipe Friday, a pie recipe to tie in with this day & Saint Patrick’s Day. So here we go with our book review:

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Death Threads (Southern Sewing Circle #2) by Elizabeth Lynn Casey

So I read this book and was planning on reviewing it, but then I couldn’t remember what happened other than I didn’t like it.

So I had to reread it in order to review it. Let’s see if my views changed.

So after a disastrous discovery of her fiancé cheating on her, Tori decides to move to Sweet Briar, South Carolina. There she found herself the victim of horrible pranks, a ton of residents upset with her replacing their favorite librarian, and a suspect in a murder.

But that’s all in the past. Now Tori is doing well at the library, has been accepted as a member of the town, dating a handsome teacher, and working hard on her sewing-grateful for her new friends and community.

But then things take a dark turn…Colby Calhoun: handsome, local author, newspaper reporter, and husband of Tori’s friend and sewing circle member–reveals that the town has been perpetuating a lie. The story is that the town was burned by Yankees in the Civil War, the Sweet Briar people coming together and rebuilding on the ashes, but Colby reveals that the town was really burned when a moonshine distillery caught fire.

Obviously Colby has never seen the film The Man Who Shot Liberty Valance or else he would know:

Ransom Stoddard: You’re not going to use the story, Mr. Scott?

Maxwell Scott: No, sir. This is the West, sir. When the legend becomes fact, print the legend.

The town becomes furious at Colby, all talking about how they would like to hurt him. His wife and kids are bullied or treated as pariahs. Even in the sewing circle Debbie isn’t accepted.

Tori is the only one who sticks up for her. Later when she checks on Debbie, the two discover the house ransacked, a threatening note, blood in the area, and a missing Colby.

Tori sets out to discover what happened to her friend’s husband and tries to catch whoever is doing this, because:

Also in this book, Tori meets an eccentric older woman who made up a boyfriend the past five years. But now it looks as if the man is real as they are getting married. Who could he be?

Thoughts after Reading:

Let’s see how did I feel?

The first one was much better. This one was boring.

It took a looooong time to get the characters moving.

And the mystery was easily solved. As soon as they brought the characters in it was clear what was up.

For more Southern Sewing Circle Mysteries, go to Sew Deadly

For more Southern Mysteries, go to Cookie Dough or Die

For more mysteries, go to The Itsy Bitsy Spider

Sour Cream Lemon Pie

Happy Pi Day!

piPie

Thoughts Before Baking:

As you see above, today is Pi day so I decided to make a pie. I’ve been wanting to make a lemon pie, but was looking for something other than lemon meringue, as I’m not a huge fan of meringue. So I looked around on pinterest until I found this one. I had never had it before, but thought why not test it out?

The recipe comes from allrecipes.com for the crust and¬†Bunny’s Warm Oven for the pie filling.

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Graham Cracker Crust

Ingredients:

  • 1.5 Cups of Finely Ground Graham Crackers (~9 crackers)
  • 1/3 Cup of White Sugar
  • 6 Tablespoons of Butter, Melted

Directions:

  1. Mix the graham cracker crumbs, sugar, and butter.
  2. Press mixture into an 8 or 9 inch pie pan.
  3. Bake at 375 degrees F for 7 mins. Cool.

 

Sour Cream Lemon Pie Filling

Ingredients:

  • One 9 inch Pie Shell Baked, or 9 inch Graham Cracker Crust
  • 1 Cup of Sugar
  • 3.5 Tablespoons of Cornstarch
  • 1 Tablespoon of Lemon Zest
  • 1/2 Cup of Lemon Juice
  • 3 Egg Yolks, slightly beaten
  • 1 Cup of Milk
  • 1/4 Cup of Butter
  • 1 Cup of Sour Cream
  • Whipped Cream for Garnish

Directions:

  1. Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks, and milk in a heavy duty metal saucepan.
  2. Stir.
  3. Cook the ingredients on medium heat, stirring constantly, until filling thickens. This takes about 10 mins.
  4. The filling will thicken and then boil. As soon as it boils remove from heat and add the butter.
  5. Stir until butter is well incorporated.
  6. Let it cool for 10 mins in the pan and then add the sour cream.
  7. Stir until incorporated.
  8. Pour filling into baked pie shell.
  9. Refrigerate until firm, about 3 hours.
  10. Garnish with whipped cream and serve.

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Thoughts After Reading:

The graham cracker crust didn’t come out right, it just fell apart. I think the next time I make it I would do a regular crust.

The filling was amazing, it was very thick and rich. Although I felt the whipped cream on top was overkill and it was better without.

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For more lemon recipes, go to Lemon Meringue Chiffon Cake

For more pies, go to With the 4th of July Comes Apple Pie

For more holiday posts, go to Cocoa M&M Cookies

For more pinterest recipes, go to Mozzarella Tomato Toast

For more desserts, go to Apple Orchard Bars